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Shannon Bennett's easy chop chop salad with roasted garlic dressing

Name: Shannon Bennett's easy chop chop salad with roasted garlic dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 6 chicken thighs; 8 rashers streaky bacon; 2 heads baby cos lettuce, chopped; 1 avocado, flesh chopped; 4 baby cucumbers (cukes), sliced; 250g punnet baby truss tomatoes, sliced; 6 whole unpeeled garlic cloves; 1/3 cup (80ml) extra virgin olive oil; 1 lemon, zested and juiced; 1 tbs white wine vinegar

1 rating

15m

35m

Chop chop salad with roasted garlic dressing

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by Shannon Bennett

Chef

Oct 04, 2016

It might be seen as a healthy option, but just because you have salad for dinner, doesn't mean you will go hungry or miss out on flavour.

6 chicken thighs
8 rashers streaky bacon
2 heads baby cos lettuce, chopped
1 avocado, flesh chopped
4 baby cucumbers (cukes), sliced
250g punnet baby truss tomatoes, sliced

Roast garlic dressing

6 whole unpeeled garlic cloves
1/3 cup (80ml) extra virgin olive oil
1 lemon, zested and juiced
1 tbs white wine vinegar

Method

1.

Preheat oven to 200°C. Place garlic in the centre of a piece of foil, drizzle with 1tbs oil then enclose in foil. Place on a tray and roast for 20 minutes or until garlic is soft.
2.

Place bacon in a cold large frypan then over medium-high heat. When it begins to sizzle, cook a further 4-5 minutes, turning, until crisp. Drain on paper towel.
3.

Leave 2 tbs fat in the pan and discard remaining. Return pan to the heat, season the chicken and cook for 6 minutes a side or until golden and cooked through. Remove and rest lightly covered in foil.
4.

For the dressing, squeeze garlic flesh from skins, mash with a fork and combine with remaining ingredients. Season with salt and freshly ground pepper.
5.

Slice chicken and chop bacon. Arrange in bowls with remaining ingredients. Drizzle with dressing and serve.