Chilli chicken & bacon salad

Contains pork – recipe is for non-Muslims only
This is really easy and packed with flavour, with the peppery watercress and juicy chicory adding just the right amount of freshness

  • Ready in 25-35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 676
  • fat 38g
  • saturates 7g
  • carbs 39g
  • sugars 7g
  • fibre 7g
  • protein 48g
  • salt 2.47g


  • 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


  1. 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.

  2. 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.

  3. 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.

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