This is a very useful and easy recipe which is tasty and quick to prepare. Even though its not early spring its fine for this time of year too ..... Enjoy
Chicken Bacon and Avocado salad
You will need :-
600g skinless chicken breast
12 rashers of streaky smoked bacon
2 fresh avocados
200g fresh spinach leaves
100g fresh rocket
enough parmesan for shavings
For dressing :-
4 tbsp mild olive oil
1 tbsp balsamic vinegar
juice of half a lemon
1 heaped tsp wholegrain mustard
1 small clove of garlic
freshly ground pepper
Slice the chicken breast into small, thin slices.
Add a little oil to a pan and fry the chicken breast pieces on a medium high heat until well browned. Set aside.Preheat your grill to high heat which means the bacon will get really crispy.
Next, using a pair of scissors, make small cuts in the rind side of the bacon. This will ensure that it doesn’t “curl up” when under the grill.
Put the bacon under the grill and – turning once – fry until crispy. (You can remove rind at this point if you wish)
Divide the leaves onto four plates.
Cut open the avocados by halving them, then cut into quarters and peel.
Thinly slice each avocado quarter and arrange on the plates (half an avocado per person).
To make the vinaigrette, put all the ingredients into a clean jam jar, adding the garlic by putting it through a garlic press. Shake vigorously until all ingredients are combined.
Now add three bacon strips to each plate and divide the fried chicken strips on top.
Top with fresh shavings of parmesan.
Drizzle the dressing on top.