A warming appetiser.


  • 2 medium skinless chicken breast (sliced thin)
  • 50 g diced smoked bacon (streaky)
  • 50 g chopped red onion
  • 25 g diced red pepper
  • salt and pepper
  • knob of butter
  • 4 tblsp fresh cream
  • 25 g freshly chopped parsley
  • salad:
  • 200 g mixed salad leaves
  • 8 cherry tomatoes (halved)
  • 50 g sliced red onion
  • 50 g sliced red pepper
  • 50 g chopped cucumber
  • dressing:
  • 80 ml water
  • 2 tblsp rice vinegar
  • 1 tblsp tomato puree
  • 1 tblsp chopped fresh chilli (red)
  • 4 tblsp caster sugar


  • Place the ingredients for the dressing into a small pot a simmer gently until the liquid thickens, about 5 mins or until the liquid covers the back of a spoon. Leave to cool.
  • Wash and mix the salad ingredients in a bowl and leave to the side.
  • Heat up a pan and when hot place the knob of butter in along with the chicken pieces, diced bacon and cook gently for 6-8 mins over a gentle heat.
  • Add the onion/red pepper/cream and cook until the chicken is cooked through and the cream has thickened. Add salt and pepper to own choice.
  • Split the salad mix into 4 bowls/plates and then divide the cooked chicken equally between them.
  • Drizzle the cooled dressing over the warm salad and dress with freshly chopped parsley and serve.

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