Chop Chop Salad with Roasted Garlic Dressing

Method

1
Preheat oven to 200°C fan-forced (220°C conventional).
2
To make dressing, place the garlic cloves in the centre of a piece of foil, drizzle with 1 tbsp of the oil and wrap to enclose. Place on a tray and roast for about 20 minutes, or until garlic is soft. Remove.
3
Squeeze garlic flesh into a jug. Finely grate zest from lemon, then juice. Add zest, juice, vinegar and remaining oil to garlic in jug. Season with salt and pepper and whisk to combine.
4
Meanwhile, place bacon in a cold, large frypan and then over medium-high heat. Cook for about 4-5 minutes on each side, or until crisp. Drain on paper towel, then coarsely chop.
5
Reserve 2 tbsp of the fat in the pan and discard remaining. Season chicken with salt and pepper and add to hot pan. Cook for about 6-7 minutes on each side, or until cooked through. Remove and rest for 5 minutes, then thickly slice.
6
Arrange lettuce, chicken, bacon, avocado, cucumber and tomato among serving bowls. Drizzle with dressing.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Chicken
- 4 rashers Streaky Bacon
- 4 boneless Chicken Thigh Fillets
- 2 Baby Cos lettuce (trimmed and chopped)
- 1 Avocado (chopped)
- 4 Baby Cucumbers (sliced lengthways)
- 250 g Baby Truss Tomatoes (halved)
Roast Garlic Dressing
- 6 whole Garlic Cloves (unpeeled)
- 1/3 cups Extra Virgin Olive Oil
- 1 Lemon
- 1 tbsp White Wine Vinegar
- Sea Salt flakes (to taste)
- cracked Black Pepper (to taste)

Shopping list for this recipe

Woolworths

Chop Chop Salad with Roasted Garlic Dressing

Name: Chop Chop Salad with Roasted Garlic Dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 rashers Streaky Bacon; 4 boneless Chicken Thigh Fillets; 2 Baby Cos lettuce (trimmed and chopped); 1 Avocado (chopped); 4 Baby Cucumbers (sliced lengthways); 250 g Baby Truss Tomatoes (halved); 6 whole Garlic Cloves (unpeeled); 1/3 cups Extra Virgin Olive Oil; 1 Lemon; 1 tbsp White Wine Vinegar; Sea Salt flakes (to taste); cracked Black Pepper (to taste)

Shannon Bennett

Cooking

30 min

Overall

50 min

Ready by

—

Level

SFNF

4 serves

metric

Method

1
Preheat oven to 200°C fan-forced (220°C conventional).
2
To make dressing, place the garlic cloves in the centre of a piece of foil, drizzle with 1 tbsp of the oil and wrap to enclose. Place on a tray and roast for about 20 minutes, or until garlic is soft. Remove.
3
Squeeze garlic flesh into a jug. Finely grate zest from lemon, then juice. Add zest, juice, vinegar and remaining oil to garlic in jug. Season with salt and pepper and whisk to combine.
4
Meanwhile, place bacon in a cold, large frypan and then over medium-high heat. Cook for about 4-5 minutes on each side, or until crisp. Drain on paper towel, then coarsely chop.
5
Reserve 2 tbsp of the fat in the pan and discard remaining. Season chicken with salt and pepper and add to hot pan. Cook for about 6-7 minutes on each side, or until cooked through. Remove and rest for 5 minutes, then thickly slice.
6
Arrange lettuce, chicken, bacon, avocado, cucumber and tomato among serving bowls. Drizzle with dressing.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Chicken
- 4 rashers Streaky Bacon
- 4 boneless Chicken Thigh Fillets
- 2 Baby Cos lettuce (trimmed and chopped)
- 1 Avocado (chopped)
- 4 Baby Cucumbers (sliced lengthways)
- 250 g Baby Truss Tomatoes (halved)
Roast Garlic Dressing
- 6 whole Garlic Cloves (unpeeled)
- 1/3 cups Extra Virgin Olive Oil
- 1 Lemon
- 1 tbsp White Wine Vinegar
- Sea Salt flakes (to taste)
- cracked Black Pepper (to taste)