Looks like we are getting a bit more of a summer again here in the UK. It has been rather pleasant over the last few days, and so the stodgy foods can be put to the side for a while. I have a beautiful ripe avocado just waiting to be eaten, and as they are so good for skin and hair who am I to argue?
I really enjoy this dish, which can be made as a nice light lunch or bulked out with new potatoes or a jacket potato for a main meal. I like salads, but they have to be tasty. So many restaurants that I have been in, seem to fill the plate with lettuce leaves and precious little else!
- 2 Chicken breasts or the same amount from left over chicken shredded
- 3 slices of streaky bacon, cooked crispy and chopped into small bits
- 100g watercress washed and dried on kitchen paper
- 2 little gem lettuces washed and leaves separated
- 1 Avocado sliced and chopped into 2 cm pieces
- ½ a cucumber chopped
- ½ red onion finely sliced
- 4 tbsp Olive oil
- 2 tbsp balsamic vinegar
- Good pinch of sugar
- 1 tbsp Dijon mustard
Take your chicken, bacon, lettuce, watercress, cucumber and onion and mix together in a large bowl well. This is important as you don’t want clumps of any one type of food when you serve it up.
If you are serving this immediately then you can slice the avocado and add that too. If you are preparing it for later, then either wait to include the avocado or gently coat the avocado in lemon juice. The reason is because avocado can go a little bit mottled brown, if you leave it too long.
Mix all the dressing ingredients together and either mix by shaking in a jam jar with a lid on, or whisk it up with a hand whisk.
Once all the salad ingredients are together then add the dressing, again making sure that it is reasonably well coated. If you think there is too much dressing, then save it in the fridge for a week or two, and use it up on something else.