Ingredients

• 2 boneless skinless chicken breast fillets

• 2½ tbsp sweet chilli sauce , for dipping
• 2 tbsp lime juice
• 175g oven chips
• 5 rashers streaky bacon
• half a 75g bag watercress
• 2 heads chicory , thickly sliced
• 4 spring onions , trimmed and sliced at an angle
• 2 small avocados , peeled, stoned and cut into wedges

Kana rinna filee

Magus tšilli kaste
Laimi mahl
Krõpsud
Lõigudega peekon riba
ürt-allikkerss/roheline
jääsalat
kirsstomat

How

1. Heat the oven to 220c/fan 200c/gas 7. Brush both sides of the chicken with 1⁄2 tbsp
chilli sauce, season well and put on a large baking sheet. Mix 2 tbsp chilli sauce with
the lime juice and 1 tbsp water to make a dressing.
2. Dice the oven chips and scatter round the chicken on the baking tray, then add the
bacon rashers. Bake in the oven for 15 mins until the potatoes and bacon are crispy
and the chicken is cooked, but still nice and juicy.
3. Toss the watercress, chicory, spring onions and avocados in half the dressing and pile
onto a platter. Slice the chicken and scatter on top of the salad with the bacon and
potato. Spoon over the remaining dressing and eat while it's still warm.