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.