preparation time: 15 minutes
cooking time: 12 minutes
Serves: 4 -6
150g bacon, cut into 2cm pieces
1 large barbecued chicken
150g mixed lettuce
1 large avocado, sliced
1 yellow capsicum, seeded and deveined, cut into 2 cm pieces
250g punnet cherry tomatoes, halved
½ cup Paul Newman’s Own South West Dressing
3 slices Italian-style bread, torn into bite-sized pieces
1 tablespoon olive oil
1 tablespoon finely grated Parmesan cheese
- Make Parmesan croutons. Preheat oven to180ºC. Line an oven tray with baking paper.
Place bread pieces in a bowl. Drizzle with oil and toss to coat. Spread in a single layer on prepared tray. Bake 10 minutes or until a pale golden colour, then remove and sprinkle with Parmesan. Bake for a further 2 minutes. Remove and set aside to cool.
- Meanwhile, heat a non-stick frypan over a medium-high heat. Add bacon and cook, stirring often, for 10 minutes or until well cooked. Drain on paper towel. Allow to cool.
- Remove meat from chicken and cut into serving pieces.
- Place lettuce, chicken, avocado, capsicum, cherry tomatoes, bacon and croutons in a large shallow serving bowl or platter. Toss gently to combine. Drizzle with dressing.