Use a ready-to-eat prepared salad mix to whip up this easy salad with grilled chicken and homemade croutons on a busy week night.
1 person made this
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
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Method Prep:3min › Cook:12min › Ready in:15min
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.