Italian-Style Chicken, Bacon & Avocado Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A gorgeous, full-of-flavour salad that’s just made for hot sunny days. Feeling really hungry? This salad would taste great with cooked pasta or rice – just add more of the dressing as necessary. Ingredients:
10 ounces cherry tomatoes, halved |
1 large garlic clove, crushed |
16 basil leaves, torn |
2 tablespoons olive oil |
4 boneless chicken breasts (skin on) |
6 slices streaky bacon |
1 large avocado, stoned and sliced |
3 ounces arugula |
2 ounces pine nuts, toasted (optional) |
3 tablespoons italian dressing |
Directions:
1. Heat oven to 275°F Arrange the tomatoes on a baking tray with the garlic and basil. Drizzle with 1 tbsp of the oil and cook for 1 hours Leave to cool. Meanwhile drizzle the chicken with remaining oil and broil for 20 mins; turn halfway through.
2. Cool, then remove the skin and slice. broil the bacon until crispy, then break into chunks.
3. Toss the chicken and pancetta with the avocado, tomatoes, arugula, pinenuts and dressing.
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