Chicken, bacon and avocado salad

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 2

Ingredients

2 x 100g chicken breast fillets
2 lean rashers smoked back bacon
1 small ripe avocado, peeled, stoned and sliced
50g/ 2oz sunblush tomatoes, drained
1 (145g) bag watercress, rocket and spinach leaves
For the dressing:
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp wholegrain mustard
pinch of caster sugar
salt and freshly ground black pepper

Method

Cook the chicken under a medium hot grill for 10-15 mins, turning once until cooked through and the skin is crisp. Add the bacon to the grill pan for the final 5 mins, and cook until crisp, turning once. Slice the chicken and bacon. Place in a large bowl and leave to cool slightly.

Whisk all the dressing ingredients together in a small bowl. Add the sunblush tomatoes, avocado and salad leaves to the chicken, add the dressing and toss well to mix. Divide the salad between two plates and serve straight away.

Cooks tip: This salad can be served with 225g/ 8oz cooked and sliced new potatoes and 1oz/ 25g of walnuts to turn dish into a heartier meal.