Lemon chicken salad

Yield: 4 servings

Measure Ingredient
1 pack Mixed green salad : lettuce; chives, watercress,
\N \N ; green pepper etc
4 \N Boneless; skinless chicken
\N \N ; breasts
5 \N Rashers of bacon
1 tablespoon Oil
1 \N Lemon; juice of
1 teaspoon Dried tarragon
\N \N Salt and pepper
\N \N French dressing; to serve

1. Prepare the green salad.

2. Slice the chicken breasts into strips and chop the bacon.

3. Heat the oil in a saucepan, add the chicken and bacon and cook for 4-5 minutes, until chicken is tender.

4. Add the lemon juice and tarragon and season to taste. Cook for a further 4-5 minutes, until chicken is tender.

5. Toss the green salad lightly with French dressing and add the chicken and bacon. Serve immediately. Converted by MC_Buster.

NOTES : A refreshing dish perfect for lunch with some fresh crusty bread.

Toss in the dressing just before serving.

Converted by MM_Buster v2.0l.

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