« Italian-style Chicken, Bacon & Avocado Salad »

A gorgeous, full-of-flavour salad that’s just made for hot sunny days.

Serves 4

Takes 1 hr (if cooking the tomatoes from scratch)

Ingredients:

• 300g cherry tomatoes, halved, or sunblushed tomatoes in oil
• 1tbsp Very Lazy Garlic
• handful basil leaves, torn
• 2tbsp olive oil
• 4 organic free-range chicken breasts (skin on)
• 6 rashers pancetta or streaky bacon
• 1 large ripe avocado, sliced
• 80g bag wild rocket
• 50g pinenuts, toasted
• 3tbsp EPC Balsamic Italian Dressing

Method:

1. Heat oven to Mark 2/150°C. Arrange the tomatoes on a baking tray with the garlic and basil. Drizzle with 1tbsp oil and cook for 1 hr. Leave to cool. Drizzle the chicken with remaining oil and grill for 20 mins; turn halfway through. Cool, then remove the skin and slice. Grill the bacon until crispy, then break into chunks.
2. Toss the chicken and pancetta with the avocado, tomatoes, rocket, pinenuts and dressing.

Feeling really hungry? This salad would taste great with cooked pasta or rice – just add more of the dressing as necessary.