Chicken and Avocado Salad

01Method

1. 1

   Combine all the dressing ingredients thoroughly — the easiest way is to put everything in a jar with a tight lid and give it a good shake.

2. 2

   Slice the chicken breast into thin pieces, leaving the skin on.

3. 3

   Cut the bacon into wider strips and fry in a pan. Cut the bread rolls into cubes and add them to the pan with the bacon. Cook, stirring occasionally, until the cubes are golden and have soaked up the fat. If you're watching your calorie intake, leave the croutons out.

4. 4

   Halve the avocados lengthwise and twist the two halves apart. Remove the pit by giving it a firm whack with your knife and twisting it out. Scoop the flesh away from the skin with a spoon, cut it into cubes, and immediately drizzle with lemon juice.

5. 5

   Place the washed and torn lettuce leaves in a large salad bowl. Add the drained and rinsed beans along with the corn. Add the halved cherry tomatoes, onion sliced into thin rings, and the avocado, and toss everything together gently. Drizzle the dressing over the top, arrange the sliced chicken on top, and scatter over the bacon and toasted bread cubes.