When I was younger, I would always turn my nose up at the sight and smell of blue cheese, until one day I told myself to stop being so silly and give it a try. I haven’t look back. I hope if you are afraid to try blue cheese, you’ll make this recipe in an attempt to change your mind- I promise you won’t regret it.
2 free range chicken breasts, skinless
3 rashes of streaky bacon (optional)
A handful of fresh baby spinach
6 baby tomatoes
1/2 an avocado
50 g Blue cheese, can be replaced with feta cheese
Extra virgin olive oil
Sea salt & black pepper
1 griddle pan
1 small nonstick frying pan
Serves 1 very hungry person or 2 not so hungry people
Preparation: 5 minutes
Cooking: 12-15 minutes
On a plastic chopping board, season the chicken breast with a generous amount of olive oil, salt and pepper. Place the griddle pan on high-heat, wait until the pan gets very hot (the pan must almost smoking). Cook the chicken breasts on each side for 5-6 minutes- depending on how thick the breasts are. In another pan, fry the bacon until crispy. Once the chicken has finished cooking, cut into the thickest part of the breast, if it is still a bit pink cook until opaque.
While the chicken is resting, roughly chop the spinach, tomatoes and avocado. Then cut the chicken and bacon into bite size pieces. In a nicely sized bowl, start constructing the salad, making sure the ingredients are evenly spread. Crumble the blue cheese on top of the salad, drizzle some extra virgin olive oil and Balsamic vinegar and enjoy.