If you want to take this salad to work rather than eat it warm, cook and cool the chicken and bacon in advance before adding to the salad ingredients.
SmartPoints values per serving 3
SmartPoints values per recipe 16
Takes 15 minutes
350 g skinless chicken breast fillets
calorie controlled cooking spray
15 g pumpkin seeds
4 lean bacon medallions
150 g spinach, watercress and rocket leaves
150 g cherry tomatoes, halved
½ avocado, sliced
4 tablespoons gluten free, low fat salad dressing
salt and freshly ground black pepper
1. Cut each chicken breast fillet in half horizontally to make two thin escalopes. Season and spray with the cooking spray. Cook on a preheated griddle or in a non-stick frying pan for 4–5 minutes, or until cooked through.
2. Meanwhile, toast the pumpkin seeds in a small frying pan for 2 minutes, or until starting to pop. Tip the seeds into a bowl then cook the bacon medallions for a couple of minutes each side. Remove to a plate and snip into pieces.
3. Divide the salad leaves, cherry tomatoes and avocado between 4 bowls. Drizzle with the dressing and sprinkle with the pumpkin seeds and bacon.
4. Slice the cooked chicken and place on top of the salad. Serve immediately.