Grilled chicken salad with avocado, bacon and banana and minty ginger pesto
Grilled chicken salad with avocado, bacon and banana and minty ginger pesto IngredientsPestoHandful fresh mint leaves1 garlic clove, peeled15ml (1 tbsp) freshly grated root ginger60ml (4 tbsp) olive or avocado oil60ml (4 tbsp) lemon juiceSalt and freshly ground black pepper, to tasteOther ingredients6 chicken breast fillets30ml (2 tbsp) lemon juice6 rashers streaky baconMixed spice for chickenOil, for frying2-3 gem lettuces, washed, leaves separated2 firm avocados, peeled, cut into wedges and tossed in lemon juice2 large bananas, sliced and tossed in lemon juice1 packet instant noodles2 spring onions, finely slicedMethodCombine all the pesto ingredients in a food processor and blend until smooth, adding more oil if necessary. Place chicken fillets in a dish without overlapping. Pour over lemon juice and leave to marinate for 15 minutes. Fry bacon till really crisp. Allow to cool, then break into pieces. Remove chicken from lemon juice and season with chicken spice. Heat a little oil in a non-stick pan and fry chicken fillets for 6-8 minutes per side. Cool and slice thinly on the diagonal. Toss with the pesto. Arrange lettuce on a plate and top with the chicken, bacon, avocado and banana. Dry fry the noodles till crisp, scatter over the salad with the spring onions and serve. Serves 6-8...
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