Chilli chicken & bacon salad

Chilli chicken & bacon salad

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Cooking time

Ready in 25-35 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
676
protein
48g
carbs
39g
fat
38g
saturates
7g
fibre
7g
sugar
7g
salt
2.47g

Ingredients

  • 2 boneless skinless chicken breast fillets
  • 2½ tbsp sweet chilli sauce, for dipping
  • 2 tbsp lime juice
  • 175g oven chips
  • 5 rashers streaky bacon
  • half a 75g bag watercress
  • 2 heads chicory, thickly sliced
  • 4 spring onions, trimmed and sliced at an angle
  • 2 small avocados, peeled, stoned and cut into wedges

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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.

Recipe from Good Food magazine, March 2005

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Comments

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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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