INGREDIENTS:
Chicken + marinade:
- 4 chicken breasts
- 4 tbsp extra virgin olive oil
- 2 tbsp fresh oregano
- Salt and pepper
Salad:
- romaine salad or baby spinach
- 200g cherry or heritage tomatoes, halved if large
- 2 sliced avocados
- 100g streaky bacon, crumbled
Vinaigrette:
- 1/4 dl olive oil
- 1/4 dl balsamic vinegar
- 2 tbsp chopped fresh basil
- Salt and pepper
METHOD:
STEP 1: Add the chicken to a bowl and toss with the olive oil, oregano and a pinch each of salt and pepper. Leave it to marinate, if you have got the time.
STEP 2: Preheat your grill, grill pan or skillet to medium high and if applicable brush the grates with oil.
STEP 3: Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken.
STEP 4: Fry the bacon and dry it on paper towels to ensure it becomes crispy.
STEP 5: In a large salad bowl, combine the greens and tomatoes. Top the salad with avocado, chicken and crumbled bacon. Drench the salad in the balsamic vinaigrette.