Chilli Chicken & Bacon Salad
Satisfy your cravings with this flavorful and vibrant sweet chili chicken salad. Juicy chicken breasts marinated in sweet chili sauce, paired with crispy oven chips and bacon, all on a bed of watercress, chicory, and avocado. Drizzled with a zesty lime dressing, this salad is a delightful balance of flavors and textures. A perfect dish to enjoy warm and fresh out of the oven.
— Constant Cookbook
Ingredients
- 2 boneless skinless chicken breast fillets
- 2½ tbsp sweet chilli sauce , for dipping
- 2 tbsp lime juice
- 175g oven chips
- 5 rashers streaky bacon
- half a 75g bag watercress
- 2 heads chicory , thickly sliced
- 4 spring onions , trimmed and sliced at an angle
- 2 small avocados , peeled, stoned and cut into wedges
Instructions
- Heat the oven to 220c/fan 200c/gas 7. Brush both sides of the chicken with 1⁄2 tbsp chilli sauce, season well and put on a large baking sheet. Mix 2 tbsp chilli sauce with the lime juice and 1 tbsp water to make a dressing.
- Dice the oven chips and scatter round the chicken on the baking tray, then add the bacon rashers. Bake in the oven for 15 mins until the potatoes and bacon are crispy and the chicken is cooked, but still nice and juicy.
- Toss the watercress, chicory, spring onions and avocados in half the dressing and pile onto a platter. Slice the chicken and scatter on top of the salad with the bacon and potato. Spoon over the remaining dressing and eat while it’s still warm.
Yield
Serves 2
Nutrition
- Calories: 676 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 48 grams protein
- Sodium Content: 2.47 milligram of sodium
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