Ultimate Herby Chicken and Honey Bacon Salad
with Chips, Baby Plum Tomatoes and Avocado
Looking for a taste of everyday luxury? This Ultimate Herby Chicken and Honey Bacon Salad is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
125 grams
Baby Plum Tomatoes
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Avocado
2 unit(s)
British Chicken Breasts
1 sachet(s)
Roasted Spice and Herb Blend
4 rasher(s)
British Streaky Bacon
30 grams
Honey
64 grams
Mayonnaise
(Contains Egg, Mustard)
17 grams
Wholegrain Mustard
(Contains Mustard)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tbsp
Plain Flour
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve the baby plum tomatoes.
In a large bowl, combine the cider vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Add the tomatoes, toss to coat, then set aside.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board. Cut into 2cm chunks.
Lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book.
Repeat with the other breast(s) - you've butterflied your chicken!
In a medium bowl, combine the roasted spice and herb blend, 1/4 tsp salt and the flour (see pantry for amount). Season with pepper. Add the chicken and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken and cook for 3-4 mins on each side.
Transfer to a baking tray and bake on the middle shelf of your oven until golden and cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer to your board and allow to rest for a few mins.
Meanwhile, chop the bacon rashers widthways into 1cm wide strips (use scissors if easier). IMPORTANT: Wash your hands and equipment after handling raw meat.
Wipe out the (now empty) chicken pan and return to medium-high heat with a drizzle of oil.
Once hot, add the bacon and fry until crispy, 3-4 mins. IMPORTANT: Cook bacon thoroughly.
Add half the honey to the pan and stir to coat the bacon, 1 min, then remove from the heat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
When everything's ready, add the mayo, wholegrain mustard and remaining honey to the bowl of tomatoes. Mix well, then add the baby gem and avocado. Toss to coat in the dressing. Season with salt and pepper.
Cut the chicken widthways into 1cm thick slices.
Share the salad between your bowls. Top with the sliced chicken and honeyed bacon.
Serve with the chips on the side.
Enjoy!
