Ingredients
11 total- 100 ml of olive oil, plus 1tsp for frying
- 4 smoked streaky bacon
- 1 lemon, juiced and zested
- 1 150g pack mixed leaf salad
- 1 220g pack skin-on roast chicken breasts, thinly sliced
- 1 avocado, halved and sliced
- 0.5 cucumber, deseeded and cut into half moons
- 150 g of cherry tomatoes, halved
- 0.5 red onion, sliced
- 75 g of cheddar, cut into 1cm cubes
- 4 slices of white sourdough, to serve (optional)
Method
3 stepsStep 1
eat 1tsp oil in a frying pan over a medium-high heat; cook the bacon for 1-2 mins each side, until crispy. Remove from the pan, allow to cool a little, then roughly chop.
Step 2
Make the dressing by placing the oil, lemon zest and juice in a clean, lidded jar; season well and shake to combine.
Step 3
Scatter the salad leaves over 4 plates, then divide the chicken and avocado between each. Fill in the gaps with small piles of cucumber, tomato, onion, cheese and bacon; drizzle with dressing. Serve with lightly toasted sourdough on the side, if you like.