CHICKEN & AVOCADO SALAD

-A JUICY, FRESH, SPRING SALAD

INGREDIENTS:
4 CHICKEN THIGHS OR BREASTS
¼ CUP BACON BITS
4 CUPS LETTUCE (WASHED)
1 CUP CHERRY TOMATOES (HALVED) 
1 AVOCADO OR 2X SMALL ONES (PEELED AND SLICED)
1/4 CUP SWEETCORN (FROM THE ‘COB’, TINNED OR FROZEN)
OPTIONAL:
HARD BOILED EGGS (CUT INTO QUARTERS)
¼ OF A RED ONION (FINELY SLICED)

HONEY ROASTED DRESSING:
1/3 CUP HONEY
3 TBS MUSTARD
2 TBS OLIVE OIL
2 TBS CIDER VINEGAR 
1 TSP GARLIC (CRUSHED)

GARNISH:
BACON BITS (FRIED), NUTS OR SEEDS. 

UTENSILS:
OVEN, ROASTING DISH, FRYING PAN, KNIFE, CHOPPING BOARD, COLANDER, SALAD BOWL, MEASURING SPOONS, JAR WITH A LID.

SALAD DRESSING: 
COMBINE INGREDIENTS IN A JAR. FASTEN THE LID TIGHTLY AND SHAKE WELL. 
USE HALF THE DRESSING AS A MUSTARD/HONEY MARINADE FOR THE CHICKEN. IF YOU HAVE TIME, COVER THE CHICKEN WITH HALF OF THE DRESSING. COVER AND PLACE IN THE FRIDGE FOR AN HOUR. 

COOKING THE MEAT:
PLACE THE MARINATED CHICKEN ON A BAKING TRAY AND COOK IN THE OVEN (ON ROASTING /CONVECTION SETTING AT 200 DEGREES FOR 30 MINUTES.)
MEANWHILE, FRY THE BACON BITS IN A FRYING PLAN UNTIL CRUNCHY AND BROWN. 
WHEN THE MEAT IS COOKED, SET ASIDE TO COOL. IF YOU HAVE A FLY NET COVER, USE THIS TO AVOID FLIES LANDING ON THE MEAT.

SALAD:
WASH THE SALAD, THEN PUT IT IN A COLANDER OR ‘SALAD SPINNER’ TO SHAKE OFF EXCESS WATER.  TEAR THE LARGE LETTUCE LEAVES IN HALF AND PLACE IN THE SALAD BOWL. 
WASH AND CUT THE CHERRY TOMATOES. SLICE THE AVOCADOS. PREPARE THE SWEETCORN. 
WHEN THE CHICKEN HAS COOLED, SLICE IT. 
ARRANGE THE CHICKEN AND OTHER TOPPINGS ON THE SALAD LEAVES. 
SHAKE THE REMAINDER OF THE DRESSING AND DRIZZLE IT OVER THE SALAD.  
GARNISH: WITH THE BACON BITS AND ANY NUTS OR SEEDS THAT YOU FANCY FOR EXTRA CRUNCH AND NUTRITION.
DRESSING KEEPS IN THE FRIDGE FOR SEVERAL WEEKS.