Yield: 4 servings
|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 \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.