Written by: Zena Grantham
Salads can be a little boring from time to time, most of us like to eat salad as more of a healthy option to cooked meals. Adding meat to a salad makes it much more exciting and filling.
200g pack of bacon lardons or smoky bacon bits
2 slices white bread
2 tbsp olive oil
2 tsp balsamic vinegar
240g barbecue-style chicken breast slices
135g bag of watercress, baby spinach and rocket leaf salad
- Dry-fry a 200g pack of bacon lardons or smoky bacon bits until crisp and golden. Remove from the pan with a draining spoon and put on a plate lined with kitchen paper. Scissor-snip 2 slices white bread into small squares. Add to the hot fat in the pan, adding 1-2 tbsp olive oil if necessary, and fry over a medium-high heat until golden.
- Drain these croutons on kitchen paper.
- Whisk together 2 tbsp olive oil and 2 tsp balsamic vinegar in a serving bowl. Add 240g barbecue-style chicken breast slices, cut into thin strips, and toss to coat in the dressing.
- Add a 135g bag of watercress, baby spinach and rocket leaf salad, and toss again. Scatter with the lardons and croutons. Serve with bread, if you like.
For similar recipes try allrecipes.co.uk