Warm chicken and bacon salad
1 individual, Romaine or cos, torn into peices
2 stick(s), thinly sliced
4 medium, finely chopped
¼ individual, thinly sliced
Roast Chicken, light meat, skinless
400 g, torn into pieces
WW Extra Trimmed Unsmoked Back Bacon
8 rasher(s), cooked
Fat Free Natural Yogurt
1 teaspoons, level, ensure gluten free
1 zest(s) of 1
1 tablespoons, chopped to garnish
- Share the Romaine or cos lettuce, celery, spring onions and cucumber between 4 serving plates or bowls.
- Grill the bacon medallions and snip them onto the salad, then share out the chicken between the portions.
- To make the dressing, mix together the yogurt, wholegrain mustard, grated lemon zest and chopped dill. Spoon over the salads.
- Serve, seasoned with a little freshly ground black pepper and scattered with a few extra dill fronds.