Chicken and Bacon Salad

Light and Filling: Chicken and Bacon Salad

This can be served as a main for 2 people, or as a side for 4 people.

INGREDIENTS

• 4 Eggs, boiled, halved and quartered
• 4 pieces of Streaky Bacon
• 1 Chicken Breast
• 1/2 Capsicum (approx. 60g), sliced
• 90g Cherry Tomatoes, halved
• 70g Lettuce, roughly chopped/sliced into large pieces
• 45g Parmesan Cheese, grated
• 1 Spring Onion, green tops only, sliced
• Salt & Pepper, to taste
• 2 Tbsp Olive Oil
• 2 Tbsp Extra Virgin Olive Oil
• 10g Butter
• 1/2 Tbsp Balsamic Vinegar

INSTRUCTIONS

1. Heat the olive oil and the butter in a pan. Add your chicken breast to the pan and cook through, turning half way.
2. Meanwhile, prepare the vegetables and add to bowl, along with the eggs and parmesan.
3. Once the chicken has cooked through, remove from pan and slice. Add to bowl.
4. Reheat pan, add the bacon and cook through, turning half way. Remove from pan, and slice. Add to bowl.
5. Add salt and pepper to taste, along with the extra virgin olive oil and balsamic vinegar. Toss through, then serve.

ALTERNATIVES

• Add some avocado or cucumber to add extra flavour to your salad.