Chicken, Avocado and Bacon salad

From ThePoultrySite.com kitchen

Fancy doing a bit more with your chicken salad? Why not try adding avocado and bacon for a really special treat.

Apologies, we didn't get to take any photos whilst preparing this dish.

Ingredients (serves 2 as a main meal)

Salad

2 Boneless skinless chicken breasts
6 slices streaky bacon cut in 5mm strips
2 ripe avocados
2 tablespoon lemon juice
2 spring onions finely chopped
Lettuce leaves
Tomato slices

Dressing

1 yolk from a hard boiled egg
3 tablespoon lemon juice
3 tbls groundnut Oil
1 tablespoon dijon mustard
1 small clove garlic crushed
Salt and pepper to taste

Preparation

1. In a small solid bottomed pan add half a tbls of groundnut oil and fry the chopped bacon over a medium heat until crisp.
   
   
2. Remove the bacon with a slotted spoon and place on paper towel. Pour most of the oil/fat mixture onto the bowl you plan to use for mixing the dressing. If mixing with an electric hand mixer use the container that comes with these gadgets.
   
   
3. Place the chicken breasts in the bottom of the pan and just cover with water. Bring to the boil and gently simmer with the lid on for 8 minutes or until the chicken is cooked through. Once cooked set pan aside to cool.
   
   
4. Add the hard boiled egg yolk, groundnut oil, lemon juice, garlic and mustard to the drained fat from the pan. Whisk to a smooth mixture. Taste and adjust lemon/salt/pepper to suit.
   
   
5. Peel and cut the avocados into bite sized chunks.
   
   
6. Remove the chicken from the pan allowing the stock to drain from them. Chop into bite sized strips. Be careful as the meat may still be quite hot.
   
   
7. Combine the chicken, avocado, chopped spring onions and lemon juice in a large bowl and gently mix so the lemon juice covers the mix.

To serve

Chop the lettuce and arrange as a bed on a plate, topped with the sliced tomatoes. Place the avocado/chicken mix on top. Sprinkle over the crispy bacon and drizzle the dressing over the top.