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Early Spring Salad with Chicken, Bacon & Avocado

As the days start to get warmer, we all start swapping out our hearty stews and soups for a crisp, refreshing salad.

By Carole Poirot

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?

What you'll need...

For the salad

600 grams of skinless chicken
12 rashers of streaky smoked bacon
2 fresh avocados
20 grams of spinach leaves
100 grams of rocket
Parmesan (enough to make shavings)

For the dressing

4 tablespoons of mild olive oil
1 tablespoon of white balsamic vinegar
Juice of half a lemon
1 heaped teaspoon of wholegrain mustard
1 small clove of garlic
Freshly ground pepper
Pinch of salt

Step 1

First off, you’ll need to make your dressing. Simply do this by mixing up all the dressing ingredients in a big bowl.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.