Ingredients

2 chicken breasts, skinned, boned and cooked

4 rashers streaky bacon

1 ripe avocado

225g ready-to-eat Caesar salad (including croutons and dressing)

Method

Fry the bacon in a pan for 4-5 minutes until crispy.

Remove, then add the croutons to the bacon fat. Toss over a medium heat until crispy.

Halve the avocado, peel, take out stone and slice.

Arrange the salad on a plate and add avocado.

Cube the chicken and place on top of salad.

Crumble the bacon over the chicken and top with the croutons.

Cooks Comments and Tips

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