- 140g organic baby spinach leaves
- 140g baby mixed lettuce leaves
- 6 baby tomatoes (mixed plum, yellow,cherry)
- 1 Hass Avocado
- 4 strips of cured smoked bacon
- 3 chicken thighs ( skin on)
- 2 tblsp honey
- juice of half lemon
- 1 tblsp grain mustard
- 2 tblsp olive oil
- 1 tsp tomato ketchup
- 1 tblsp dark soy sauce
- salt and pepper
Whisk the marinade ingredients in a bowl until smooth and creamy. Taste and season again if required.
Score the skin of the chicken thighs with sharp knife.
Place chicken in marinade, cover and set in fridge for 2 hours. ( will keep overnight).
Remove chicken thighs from marinade and fry on high heat skin side up to crisp, seal and brown. Remove and place chicken in ovenproof dish and pour over marinade, cook for 20 mins stirring and mixing half way through.
Chop the bacon into small bite size pieces and dry fry until crisp.
Cut tomatoes in half.
Peel and cut avocado into cubes.
Toss bacon and tomatoes with salad leaves and avocado.
Allow chicken to cool in the marinade. Using a sharp knife shred the chicken
into thin strips and place atop the salad.
Pour the remaining cooled marinade over chicken and salad to use as dressing.