- 2 boneless skinless chicken breast fillets
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
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 2 heads chicory, thickly sliced
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
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
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
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.
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.
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.