Thursday, July 17, 2008


serves two

4 rindless streaky bacon rashers
225 grams bag ready-to-eat Caesar salad (which includes croûtons, dressing)
1 ripe avocado
2 cooked chicken breasts , any skin and bones removed

Stir fry the bacon in a frying pan for 2-3 minutes on each side. Remove, then sprinkle the croûtons into the fat in the pan and toss over a medium heat for a minute or two to give them flavour and crisp them up. Divide the leaves between 2 plates. Halve the avocado and dig out the stone; peel and cut into chunks and scatter over the leaves. Tear the chicken into pieces on top. Finally, snap the bacon into chunky pieces over the chicken and top with the croûtons. Drizzle the dressing over the whole salad and finish with a good dusting of parmesan and a grind of pepper.

courtesy of: Good Food magazine, June 2002

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