Grilled Chicken & Bresaola Salad

I was sent some chicken. Lilydale chicken to be exact. Somehow they knew exactly how bare my cupboard, fridge and kitchen in general was, and perhaps just how hungry I felt. The few edible things I had in my fridge included a few olives, some bresaola, butter lettuce and a sad half of avocado. So I thankfully accepted the chicken, grilled it and practically inhaled this salad. Yes Lilydale sent me chicken but NO this is not a sponsored post or one of those things. I'm posting because of a delicious salad and also because I believe quite strongly in their approach to doing as much as they can to ensure a "happy chicken"and how they are prepared to put their entire product and brand behind it - that means they believe it, and most importantly that they practice what they preach.  You may have read recently that egg producers have been under fire for claiming organic and free range, charging us more for it and basically not telling the truth to consumers for their financial gain - really horrid, underhand behaviour that has an impact on of course on the welfare of chickens and the quality of life provided for them, and us as consumers placing trust in what we purchase from supermarket shelves. Anyway back to this salad. It took five minutes to put together, and the chicken and bresaola with tangy feta and bright cherry toms really was delightful. I added a few additions to the recipe suggestion that came with the chicken - basically the use of bresaola, butter lettuce, avocado, some finely sliced red onion and a quick vibrant squeeze of lemon juice.

Ingredients
2 chicken breasts
2 tbsp olive oil
20g butter
400g cherry tomatoes or mixed small tomatoes
Marinated feta crumbled
Half an avocado, sliced
Small butter lettuce, rinsed, leaves coarsely torn
Quarter red onion, finely sliced
Salt and pepper to season

Dressing
Squeeze of fresh lemon juice

2 tsp brown sugar

2 tsp balsamic vinegar

Method
Brush the chicken breasts with a little of the oil, season with salt and pepper. Heat the remaining oil in a large frying pan over medium heat and add the butter; cook the chicken breasts for 4-5 minutes each side or until cooked through. Set aside.

Add the remaining ingredients to a large bowl and toss to combine. Slice the chicken and scatter pieces over the top of the salad. Just before serving, combine the dressing ingredients then pour over the salad.