As the days start to get warmer, we all start swapping out our hearty stews and soups for a crisp, refreshing salad. Who can blame us? They’re simple to make, and the perfect dish to eat in the sunshine. Whether you fancy a salad for your lunch, or you’re putting on a spread at a barbeque, why not give this yummy chicken, bacon and avocado recipe a try?
For the salad
For the dressing
First off, you’ll need to make your dressing. Simply do this by mixing up all the dressing ingredients in a big bowl.
Slice up your chicken into generous strips. You’ll then need to add these pieces into the dressing and give everything a good mix, so the chicken is covered. Leave to marinate for around 10-20 minutes.
While you’re waiting, pre-heat the oven to 200C/180C Fan/Gas 6 and line a tray with grease-proof paper. Pop your chicken into the oven for around 10-15 minutes, or until the juices run clear.
The best way to cook bacon is in its strip form, as little chunks will stick together in the cooking process, making them greasy. So, grab your scissors and make small cuts along the edge of the bacon and then place under the grill for 4-5 minutes until golden brown.
Peel and slice your avocado, and once the bacon has cooled, use the cuts you made earlier to cut the bacon into smaller chunks. Add both to the bowl with the rocket and spinach leaves.
Finish the salad by adding in your chicken and bacon, and top with parmesan shavings.
Enjoy! Want to make more scrumptious salads like this? We’ve got a range of cooking appliances to help you out at ao.com.