Chicken BLT salad

This salad has all the elements of a classic BLT with the addition of pan-fried chicken.

Spray a large non-stick frying pan with olive oil spray to lightly grease. Heat over medium-high heat. Season both sides of the chicken with salt and pepper. Add to the pan and cook for 3 minutes each side or until cooked through. Thickly slice the chicken across the grain.
Add the bacon to the pan and cook for 4 minutes or until crisp.
Divide the lettuce, tomato, avocado, chicken and bacon among serving bowls. Drizzle over the dressing. Serve immediately.

Source

Olive oil spray

500g single chicken breast fillets, halved horizontally

4 lean bacon rashers, excess fat trimmed, cut into thirds

1 baby cos lettuce, leaves separated, washed, dried

3 vine-ripened tomatoes, thickly sliced

1/2 avocado, halved, stone removed, peeled, thinly sliced

80ml low-fat caesar salad dressing

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