Instructions: Salad:
Roast the chicken.

Allow the bird to rest while the rest of the salad is being prepared.

Place the washed and prepared salad greens on a large platter.

Slice or shred the chicken meat.

Scatter the chicken meat, red onion, camembert slices, grapes and freshly grilled bacon over the platter of salad greens.

Drizzle with herb dressing and top with pine nuts for extra crunch.

Herb Dressing:
Place all the ingredients in a jar with a secure and tight lid and shake well.

Chill for several hours, or leave overnight so that the flavours blend together.

Allow the dressing to come back to room temperature before re-shaking.

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