Chicken and Bacon Salad

Serves: 2-3


2 tblsp wholegrain mustard
2 tblsp clear honey
2 tblsp olive oil
1 garlic clove, crushed
8 rashers smoked bacon
2 thick slices crusty bread, cubed
1 avocado, peeled and chopped
1 small red onion, peeled and sliced
4 vine tomatoes, cut in wedges
bag of green salad mix
2 chicken breasts, cut in chunks


1. Whisk together mustard, honey, oil and garlic and set aside.
2. Grill bacon under hot grill for 4-5 minutes and cut into bite-size pieces.
3. Place in large bowl.
4. Place bread on baking tray, drizzle with some olive oil and grill for 3-4 minutes.
5. Add to bacon.
6. Add avocado, onion, tomatoes and green salad. Mix gently together.
7. Fry chicken for 8-10 minutes until cooked and juices run clear.
8. Add dressing and bring to the boil.
9. Tip chicken and juices into bowl, toss and serve.

Anne Maciver, Resolis & Urquhart