Italian-Style Chicken, Bacon & Avocado Salad
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 10 ounces cherry tomatoes, halved
- 1 large garlic clove, crushed
- 16 basil leaves, torn
- 2 tablespoons olive oil
- 4 boneless chicken breasts (skin on)
- 6 slices streaky bacon
- 1 large avocado, stoned and sliced
- 3 ounces arugula
- 2 ounces pine nuts, toasted (optional)
- 3 tablespoons Italian dressing
Directions
- Heat oven to 275°F Arrange the tomatoes on a baking tray with the garlic and basil. Drizzle with 1 tbsp of the oil and cook for 1 hours Leave to cool. Meanwhile drizzle the chicken with remaining oil and broil for 20 mins; turn halfway through.
- Cool, then remove the skin and slice. broil the bacon until crispy, then break into chunks.
- Toss the chicken and pancetta with the avocado, tomatoes, arugula, pinenuts and dressing.
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