INGREADIENT

• 2 chicken breast fillets fat trimmed
• 3 1/2 tbs olive oil
• 3 bacon rashers cut into strips
• 2 roma tomatoes sliced
• 110 g mixed salad leaves
• 1 avocado sliced
• 1 tbs balsamic vinegar
• 50 g parmesan cheese shaved *to serve *optional
• 1 pinch salt and pepper *to taste

Direction

1. Season chicken well on both sides. Heat 1 tablespoon of oil in a frying pan and cook the chicken over medium heat for 4-5 minutes on each side, or until golden brown and cooked through. Keep warm.
2. Cook the bacon in the same pan until crisp and golden. Drain on paper towels. Gently toss the tomato, lettuce, avocado and bacon together in a bowl.
3. Cut the chicken into thin, diagonal slices, then add to the salad.
4. Whisk the vinegar and remaining oil together until well combined.
5. Pour over salad and toss again.
6. Season with salt and pepper, garnish with Parmesan cheese and serve.