200 g mixed baby kale, spinach and beetroot leaves
2 cups (75g) dried bread cubes (Croutons)
4 (125g) rashers bacon, cooked and crumbled
½ cup (44g) shaved Parmesan cheese
Preheat a large frying pan over high heat. Brush the chicken fillets with oil and generously season with McCormick Sea Salt and Black Pepper. Cook for 6-8 minutes, turning occasionally until golden brown and cooked through. Rest for 5 minutes then slice and set aside.
Place KEEN’S Mustard Powder, McCormick Basil Leaves, McCormick Chives, yoghurt and vinegar in a small bowl and stir until combined.
In a large bowl, place salad leaf mixture, bread cubes, bacon, Parmesan and chicken. Add dressing and toss, spoon onto a platter to serve.
Short on time slice smoked chicken breast for your salad. Available in the deli section of the supermarket.