Name: Chilli chicken & bacon salad
Total time: 35 min
Yield: 2
Cuisine: British
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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Chilli chicken & bacon salad

Chilli chicken & bacon salad

Sara Buenfeld

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Serves 2

Easy

Total time: 35 mins

Ready in 25-35 mins

A star rating of 5 out of 5.3 ratingsRate

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This is really easy and packed with flavour, with the peppery watercress and juicy chicory adding just the right amount of freshness

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal676
fat38g
saturates7g
carbs39g
sugars7g
fibre7g
protein48g
salt2.47g

Method

step 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.
step 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.
step 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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A star rating of 5 out of 5.3 ratings

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