Chili Chicken & Bacon Salad

By debrcovey

Ingredients

• 2 boneless skinless chicken breast fillets
• 2 1/2 tbsp. sweet chili dipping sauce (we used Blue Dragon)
• 2 tbsp. lime juice
• 175 g/6 oz. 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

Details

Servings 2

Preparation

Step 1

1. Heat the oven to 220C/FAN 200C/GAS 7. Brush both sides of the chicken with 1/2 tbsp. chili sauce, season well and put on a large baking sheet. Mix 2 cups chili sauce with the lime juice and 1 tbsp. water to make a dressing.

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.

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 eat while it's still warm.