I constantly go back to this salad dressing, I can make it in my sleep! I  get annoyed at myself for using it so much at times, but it really does  taste good and it’s a cinch to make. Opt for streaky rashers, as the  more traditional ones won’t crisp up and crumble into the salad.

Serves 2
2 chicken breast fillets
2 tablespoons of Cajun seasoning
1 tablespoon of olive oil
1 ripe avocado, stone removed and cut into thick slices
About half the leaves of a cos lettuce, washed, dried and torn into bitesize pieces
1 small punnet of cherry tomatoes, washed and sliced in half
4 streaky rashers

For the dressing
3 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
1 teaspoon of Dijon mustard
1 garlic clove, pressed through a garlic press
A generous seasoning of sea salt and ground black pepper

Whisk the ingredients for the dressing together in a bowl, or pop into an old jam jar, stick the lid on and give it a good shake!

Sprinkle the chicken with the cajun seasoning on a plate, and then place a frying pan over a medium high heat with a little olive oil.  Fry the chicken on both sides for about 4 minutes, or until cooked all the way through.  You can check if they are cooked by slicing through the thickest part of the chicken breast, if there are any signs of pink, throw it back on the pan.

Remove the chicken from the pan and place on a chopping board.  Keep the pan on the heat and fry the bacon until crispy.

Slice the chicken and bacon thinly.

Place the cherry tomatoes and torn lettuce leaves in a bowl and toss with half the dressing.

Assemble the salad on serving plates, topping with with the chicken, avocado and bacon.  Drizzle over the rest of the dressing, sprinkle with a little ground black pepper and you are ready to eat!