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Ingredientes
- 1 x chicken
- 8 c. salad greens
- 1 x red onion, finely sliced into rings
- 1 x 230 g GALAXY Double Cream Camembert, at room temperature and cut into wedges
- 2 c. seedless grapes, (2 to 3)
- 6 x rashers Huttons Kiwi bacon, rind removed and cut into strips
- 1/2 c. toasted pine nuts, (optional)
- 1/2 c. oil
- 1/4 c. white wine vinegar
- 1 tsp salt
- 2 tsp sugar
- 1 tsp freshly grnd black pepper
- 1 1/4 tsp dry mustard
- 2 x chopped garlic cloves
- 1/3 c. finely chopped parsley
- 3 Tbsp. fresh basil or possibly mint, finely minced
Direcciones
- Salad:Roast the chicken.
- Allow the bird to rest while the rest of the salad is being prepared.
- Place the washed and prepared salad greens on a large platter.
- Slice or possibly shred the chicken meat.
- Scatter the chicken meat, red onion, camembert slices, grapes and freshly grilled bacon over the platter of salad greens.
- Drizzle with herb dressing and top with pine nuts for extra crunch.
- Herb Dressing:Place all the ingredients in a jar with a secure and tight lid and shake well.
- Refrigeratefor several hrs, or possibly leave overnight so which the flavours blend together.
- Allow the dressing to come back to room temperature before re-shaking.
