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Jack Daniel’s® Smooth Original Barbecue Sauce Seared Chicken Salad

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Serves 2

Method: Stove

For the salad
2 chicken breasts, or 10 mini fillets
3 tbsp Jack Daniel’s® Smooth Original Barbecue Sauce
1 tbsp olive or sunflower oil
8 baby corn
8 sugar snap peas
½ red Onion
Handful of rocket
1 baby gem lettuce or iceberg

For the dressing:
3 tbsp Jack Daniel’s® Smooth Original Barbecue Sauce
3 tbsp olive oil
1 tbsp honey
1/2 lemon
Sea salt and black pepper

To Serve: Ciabatta bread & Parmesan cheese

Coat the chicken breasts or fillets with the Jack Daniel’s® Smooth Original Barbecue Sauce and leave to marinate for a minimum of 20 minutes in the fridge, preferably overnight. Salad ingredients chill well.

Heat a griddle or frying pan until very hot. Brush the chicken mini fillets or breasts lightly with oil. Brown on one side for about 2mins, depending upon the size and thickness of the chicken. Turn and brown on the other side for another 2 minutes until fully cooked.

Transfer the chicken to a square of tin foil and seal tightly. Let the chicken rest for 5 minutes but keep warm.

With the pan still on the heat, add the Jack Daniel’s® Smooth Original Barbecue Sauce and reduce the sauce for about a minute to take all the flavour from the pan. Pour the hot sauce into a bowl, add the olive oil and lemon juice and allow to cool.

Cut the lettuce into about 15mm strips, wash in cold water and allow to drain. Place rocket & cut lettuce in two deep bowls. Slice the baby corn, halve sugar snap peas and slice the red onion and distribute among the bowls and toss gently.

Unwrap the chicken and slice diagonally. Place on top of the salads. Pour the warm dressing over the salads. Add sea salt and black pepper to taste.

Serve with warmed Ciabatta bread and shaved Parmesan cheese.

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