Last minute chicken, avocado and bacon salad

This salad is really close to what restaurants call “cobb salad” in their menu, and is one of my favourite. Not only because I love (almost) all the ingredients in it (except for the tomatoes, but I try to eat them anyway), but also because it is the kind of ingredient I always have in my kitchen. Today the ripe avocado triggered the lunch menu idea as I didn’t want to throw it away.

Ingredients for 2 portions:

• 1 round lettuce
• 1 large avocado
• 100 g of lardons (or bacon if you don’t have lardons)
• 2 chicken breasts
• 10 cherry tomatoes
• 1 teaspoon of mustard
• 1 tablespoon of vinegar
• 2 tablespoon of olive oil
• Salt, pepper

Times:

• Preparation: 15 mins
• Cooking: none
• Rest: none

1- Wash the salad and drain it. Wash the cherry tomatoes.

2- Slice the chicken breasts and cook them in a greased hot pan.

3- In another pan, cook the lardons until crispy, and put them on kitchen paper to absorb the extra oil.

4- Cut the avocado in half, remove the flesh, and slice each half.

5- The vinaigrette: In a bowl, mix the mustard, salt, pepper and vinegar vigorously with a folk. Add the olive oil and mix again until smooth (if the mustard is too strong, you can add a teaspoon of milk to soften the vinaigrette).

6- Arrange the salad leaves in two large plates, then spread the different ingredient all around and bon appetite!