Chilli chicken & bacon salad

Chilli chicken & bacon salad

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(2 ratings)

Ready in 25-35 mins

Easy

Serves 2
This is really easy and packed with flavour, with the peppery watercress and juicy chicory adding just the right amount of freshness

Nutrition and extra info

Nutrition: per serving

  • kcal676
  • fat38g
  • saturates7g
  • carbs39g
  • sugars7g
  • fibre7g
  • protein48g
  • salt2.47g
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Ingredients

  • 2 boneless skinless chicken breast fillets

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2½ tbsp sweet chilli sauce, for dipping
  • 2 tbsp lime juice
  • 175g oven chips
  • 5 rashers streaky bacon
  • half a 75g bag watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 2 heads chicory, thickly sliced

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 4 spring onions, trimmed and sliced at an angle

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 small avocados, peeled, stoned and cut into wedges

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

Method

  1. Heat the oven to 220c/fan 200c/gas 7. Brush both sides of the chicken with 1⁄2 tbsp chilli sauce, season well and put on a large baking sheet. Mix 2 tbsp chilli sauce with the lime juice and 1 tbsp water to make a dressing.

  2. Dice the oven chips and scatter round the chicken on the baking tray, then add the bacon rashers. Bake in the oven for 15 mins until the potatoes and bacon are crispy and the chicken is cooked, but still nice and juicy.

  3. Toss the watercress, chicory, spring onions and avocados in half the dressing and pile onto a platter. Slice the chicken and scatter on top of the salad with the bacon and potato. Spoon over the remaining dressing and eat while it’s still warm.

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Comments (2)

halcyondayz's picture

This is a favourite in our house and for added convenience, I use frozen diced potato wedges.

darabont's picture

Absolutely delicious salad, will definitely make it again!

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