About this recipe:This salad can be on its own as a light lunch, or served with a baked potato as a evening meal. The sizzle of the hot, spicy dressing with the chicken hitting the cool salad makes your guests' mouths water!
Vickie de Vries
4 tablespoons olive oil, divided
8 rashers streaky bacon, cut into small pieces
2 boneless, skinless chicken breast fillets, cut into thin strips
1 romaine heart lettuce, cut into strips
4 vine tomatoes, cut into eighths
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
3 spring onions, thinly sliced
5cm of cucumber, cut into strips
1 medium red chilli, finely chopped
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
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Method Prep:10min › Cook:15min › Ready in:25min
Heat 2 tablespoons of olive oil and fry the bacon until very crispy. Remove bacon from the pan.
Now fry the chicken in the remaining fats, and remove when browned and cooked through.
Put the lettuce, tomato, red pepper, orange pepper, spring onion and cucumber into a large serving bowl.
Finally, add the chilli to the frying pan, then add the rest of the oil, lemon juice and balsamic vinegar and bring to the boil. Quickly add your bacon and chicken pieces to reheat, and pour all of the hot mixture onto the bowl of salad.