Moreish Salad Recipe

Season and grill

If chicken breasts are raw, pat dry and season both sides with 1/4 tsp salt and 1/8 tsp pepper. Heat a grill pan or outdoor grill to medium-high (about 400°F/200°C). Lightly oil the grate or pan. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 74°C/165°F and juices run clear. Rest 5 minutes, then slice into 1/4-inch strips. If you have pre-cooked grilled chicken, slice and warm briefly (1–2 minutes) if desired.

Fry bacon in a skillet over medium heat for 6–8 minutes, turning occasionally, until crisp. Transfer to a paper towel-lined plate to drain and cool, then chop into bite-sized pieces. For less oil, bake on a foil-lined tray at 200°C/400°F for 12–16 minutes until crisp.

Wash and spin-dry the mixed salad leaves. Place 4 cups of leaves in a large mixing bowl or on a serving platter.

Halve the cherry tomatoes and add to the leaves.

Thinly slice 1/4 cup red onion into rings or half-moons; if raw onion is strong, soak slices in cold water for 5 minutes then drain before adding.

Cut the avocado in half, remove the pit, peel, and slice or dice. To prevent browning, toss the avocado gently with a squeeze of lemon juice (about 1/2 tsp) before adding to the salad.

If using fresh herbs, chop 2 tbs and sprinkle over the salad ingredients.

In a small bowl or jar combine 2 tbsp fresh lemon juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp pepper. Whisk while slowly streaming in 3 tbsp olive oil until emulsified. Taste and adjust seasoning or acidity. The vinaigrette should yield roughly 1/3 cup — enough to lightly dress the salad for 2–3 servings.

In a small bowl combine 1/2 cup mayonnaise, 1 grated garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Stir until smooth. If too thick, thin with up to 1 tsp water or more lemon juice to desired consistency. Chill briefly if preferred.

Place the sliced grilled chicken and chopped crispy bacon evenly over the bed of mixed leaves, tomatoes, onion and avocado.

Choose dressing: drizzle the citrus vinaigrette evenly over the salad (about 2–3 tbsp for 2 servings) or dollop/spread the garlic mayo dressing on top or serve on the side. Toss gently to combine, taking care not to mash the avocado.

Taste and adjust seasoning with extra salt and pepper if needed. Garnish with extra herbs if using and serve immediately.