Chicken, Bacon and Avocado salad

Chicken, Bacon and Avocado salad

Per one serving = Cal: ~392.5 kcal, Protein: ~39.8g, Fat: ~21.4g, Carb: ~12.1g, Fib: ~7.5g

---

Ingredients for 2 servings:

200g/  1 1/2cups  row breast chicken, sliced, skin removed

2 slices smoked streaky bacon

150g/ 6 cups  Mixed salad leaves with rocket (amount to preference, ~100-150g for 2 servings)

150g/ 1 cup  avocado, cut into pieces

 120g/ 1 cup medium red bell pepper

Salt and pepper

---

Steps to prepare:

Prepare the Ingredients:

Cut the raw chicken (200 g) into thin strips or bite-sized pieces for quick, even cooking. Season lightly with salt and pepper. Set aside.

Rinse and pat dry the mixed salad leaves with rocket (150 g). Place in a large mixing bowl.

Peel and cut the avocado (150 g) into small chunks or slices.

Dice the red bell pepper (120 g) into small, bite-sized pieces.

Cook the Bacon and Chicken:

Heat a medium skillet over medium heat (no oil needed, as bacon will release fat).

Add the 2 slices of smoked streaky bacon and cook for 2-3 minutes per side until crispy and golden. Remove bacon to paper towels to drain, leaving the bacon fat in the pan.

In the same pan with the bacon fat, add the chicken strips. Cook over medium heat for 4-6 minutes, turning occasionally, until the chicken is golden and cooked through (internal temperature reaches 165°F/74°C or no longer pink inside).

Remove the chicken to the paper towels with the bacon to rest. Once cooled slightly, chop or crumble the bacon into small pieces.

Assemble the Salad:

In the large mixing bowl with the mixed salad leaves, add the cooked chicken strips, crumbled bacon, diced red bell pepper, and avocado pieces.

Gently toss the ingredients to combine, ensuring the avocado remains intact.

Season and Adjust:

Season the salad with a pinch of salt and pepper to taste. Be cautious with salt, as the bacon adds saltiness.

Optionally, drizzle ~1 tsp of the bacon fat from the skillet over the salad for extra flavor, or use a splash of lemon juice.

Serve:

Divide the salad between two plates or bowls.

Serve immediately to enjoy the warm chicken and bacon with the crisp salad leaves and fresh vegetables.

Cooking Tips:

Ensure the pan is hot enough to crisp the bacon but not burn it. Medium heat works well.

Cut chicken into uniform strips (~1/2-inch thick) for even cooking. Check doneness with a thermometer (165°F/74°C )or by ensuring no pink remains.

If the avocado is very ripe, handle gently to avoid mashing during tossing.

Adjust salad leaves (150 g is ~6 cups loosely packed, but reduce to 100 g if you prefer a denser salad).

Warnings

Size and thickness of chicken may vary. Cook times are given as guidance. Wash hands and all surfaces and utensils after touching raw meet.

Prep Time: 15 minutes, Cook Time: 12-15 minutes

Total Time: ~30 minutes