Hollywood salad with poultry, bacon and Roquefort

Name: Hollywood salad with poultry, bacon and Roquefort
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g small chicken fillets; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 500 g cherry tomatoes; 150 g Roquefort cheese; 2 Federation Rocket; 1 Radicchio; 2 Avocado; 40 g Bacon; 3 Shallots; 1 untreated orange; 3 TABLESPOONS Balsamic Vinegar; 2 TEASPOONS Dijon mustard; 7-10 Tbsp colourful pepper; 1 coated Tsp Sugar; 3 TABLESPOONS Olive oil; 7-10 Tbsp Orange slices and mint

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g small chicken fillets
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
500 g cherry tomatoes
150 g Roquefort cheese
2 Federation Rocket
1 Radicchio
2 Avocado
40 g Bacon
3 Shallots
1 untreated orange
3 TABLESPOONS Balsamic Vinegar
2 TEASPOONS Dijon mustard
7-10 Tbsp colourful pepper
1 coated Tsp Sugar
3 TABLESPOONS Olive oil
7-10 Tbsp Orange slices and mint

Directions

1
Wash chicken fillets, dab dry and fry in hot oil for about 10 minutes, salt a little. In the meantime clean, wash and possibly halve the tomatoes. Cut cheese into cubes. Clean and wash the rocket and radicchio. Pluck the rocket into bite-sized pieces and cut the radicchio into fine strips.
2
Halve the acocados, remove the core. Form the flesh into balls with a small cookie cutter. Cut the bacon into pieces and leave it crispy. Cut chicken filets into slices. Mix prepared ingredients carefully and arrange on plates. For the marinade, peel and finely dice the shallots. Wash the orange and grate the peel. Halve the orange and squeeze the juice. Mix vinegar, orange juice and peel and mustard. Season with salt, pepper and sugar.
3
Wash the orange and grate the peel. Halve the orange and squeeze the juice. Mix vinegar, orange juice and peel and mustard. Season with salt, pepper and sugar. Fold in the oil bit by bit. Dribble over the salad. Serve garnished with orange slices and mint