Rosemary Chicken Salad
A beautiful summer recipe that's super easy. Low Carb, no grains, high in protein and healthy fats. Perfect easy/rest day meal. Do the chicken on the BBQ if the weather's playing ball!
4x rashes of bacon
4x chicken thighs
2x cloves garlic
Sprig of rosemary
Tin of chickpeas (drained)
Olive oil 4 tbsp
1 tbsp Balsamic vinegar
t tsp Whole grain mustard
1 tsp Runny honey
Handful of cherry tomatoes
Handful of strawberries
Bag of rocket salad
Put the bacon in a cold pan and turn it to a medium heat. No oil needed, that fat will render out. Pre heat your oven to 200 degrees.
When the bacon is nice and crisp, remove from the pan and place on some kitchen paper. Season the chicken thighs and add to the pan, along with the rosemary and bashed garlic cloves. Drizzle with a little oil if there's not enough from the bacon.
The oven should be up to temp now. The chickpeas will take 10 min longer than the chicken so get them in now. Drain them well so they go super crisp. Drizzle with oil and season. Add the chicken once the skin is crisp and finish in the oven with the chickpeas. It will take around 20 min but check it's cooked through.
While the chicken and chickpeas are in the oven make the dressing by combining the vinegar, mustard and honey (plus salt and pepper) in a jar with a lid. Give it a good shake to emulsify.
Chop all your salad ingredients and crisp bacon.
When the chicken and chickpeas are cooked, add them to the plate. Sprinkle with the crisp rosemary and drizzle the some roasting juices over the top.
Finish with the dressing that you made earlier. Bon appetite!