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Categories:Viewed: 79 - Published at: 10 years ago
Ingredients
- 4 bacon strips, coarsely chopped
- 1 pound chicken tenders
- Salt and freshly ground pepper
- 1/2 pint small cherry tomatoes, halved
- 6 scallions, white and tender green, coarsely chopped
- 2 tablespoons red wine vinegar
- 1 large bunch of watercress, large stems discarded
Method
- Heat a large skillet.
- Add the bacon and cook over high heat until crisp, about 4 minutes; transfer to a plate.
- Season the chicken tenders with salt and pepper, add to the skillet and turn to coat with bacon fat.
- Cook, turning once or twice, until the tenders are brown on the outside and white throughout, about 5 minutes.
- Add to the bacon.
- Add the tomatoes, scallions and vinegar to the skillet and boil for 1 1/2 minutes.
- Return the chicken and bacon to the pan, stir well and season with salt and pepper.
- Arrange the watercress on 4 plates, top with the chicken salad and serve.
