Chicken, bacon & avocado salad

Chicken, bacon & avocado salad

For a quick meal, you could use leftover cooked chicken instead of cooking mini fillets in the oven.

By , 21 September 2015
Chicken, bacon & avocado salad
  • Ready in: 30 mins
  • Serves: 4
  • Price: £2.52 per serving
Nutritional Info
Each 260g serving contains
  • Fat high
    34.7g
    50%
  • Saturates high
    6.8g
    34%
  • Sugars low
    5.5g
    6%
  • Salt med
    0.9g
    15%
  • Energy 2077KJ 496KCAL
    25%
of your reference intake.
Typical energy values per 100g: 799kJ/191kcal.
Ingredients
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp lemon juice
  • 2 tsp clear honey
  • 1 level tsp coarse grain mustard
  • 385g pack chicken mini breast fillets, cut into bitesize pieces
  • 3 rashers streaky bacon
  • 2 ripe avocados
  • 200g bag Asda Baby Leaf Salad
  • 250g cherry tomatoes, halved
  • Crusty bread, to serve
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. In a bowl, whisk together the olive oil, vinegar, lemon juice, honey and mustard. Season. Put 2 tbsp of the dressing in another bowl, then add the chicken fillet pieces and toss to coat. Leave for 10 minutes, then spread out on the baking tray and cook in the oven for 10 minutes or until the juices run clear.

  • Meanwhile, grill the bacon until crisp. Place on kitchen paper and leave to cool slightly. Break into pieces.

  • Halve and stone the avocados, then cut into slices or pieces. Toss gently in the salad dressing.

  • Just before serving, add the salad and tomatoes. Divide between four plates, then scatter the warm chicken and bacon over the top. Serve with bread.