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Ingredients

• Dry-fry a 200g pack of bacon lardons or smoky bacon bits until crisp and golden. Remove from the pan with a draining spoon and put on a plate lined with kitchen paper. Scissor-snip 2 slices white bread into small squares. Add to the hot fat in the pan, adding 1-2 tbsp olive oil if necessary, and fry over a medium-high heat until golden. Drain these croutons on kitchen paper. Whisk together 2 tbsp olive oil and 2 tsp balsamic vinegar in a serving bowl. Add 240g barbecue-style chicken breast slices, cut into thin strips, and toss to coat in the dressing. Add a 135g bag of watercress, baby spinach and rocket leaf salad, and toss again. Scatter with the lardons and croutons. Serve with bread, if you like.

Description

There's A Huge Variety Of Ready-to-eat Prepared Salad Leaves At The Supermarket, From The Everyday To The Colourful And Exotic. Rather Than Just Serving Them ‘on The Side’, Let Them Take The Leading Role. Here You'll Find Ideas For All Budgets, Season

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