• 3rd September
  • 03

Warm Manuka, Chicken & Bacon Salad

Serves: 4-6 as a starter or side salad - 2 as a main meal


  • 8 rashers of good quality, dry cured smoked, streaky bacon, chopped into 4cm strips
  • Two organic, free range cooked chicken breast roughly chopped into 1cm strips
  • 2 tomatoes, roughly chopped
  • ½ ripe avocado cut into chunky pieces
  • Your favourite salad leaves - works well with baby spinach and rocket for me, but any will do.
  • 1-2 teaspoons of Manuka honey
  • A glug of balsamic vinegar
  • A teaspoon of Dijon mustard
  • A glug of good EV olive oil


  1. Chop avocado, tomato and add to the sald leaves in a large bowl.
  2. Fry bacon gently in a  dry pan until fat runs from it and it is crispy, but not burnt (patience is key here - don’t get the pan too hot or it will burn and taste rubbish!)
  3. Add the cooked chicken and stir around for 30 seconds so it gets well acquainted with the bacon
  4. Add manuka honey, mustard, a glug of balsamic and EV olive oil, a good grind of salt and pepper and stir together with chicken and bacon off the heat, but whilst the pan is still hot.
  5. Add the contents of the pan to the sald bowl and toss around.
  6. Serve with some warm crusty bread