Chicken Salad

Chicken Salad

Serves 4-6


1 Roast Chicken, chicken pulled off the carcass into pieces
2 Corn on Cobs, cooked and kernels sliced
8-10 Rashers of Streaky Bacon
1-2 Avocados, sliced into cubes
2 Spring Onions, thinly sliced
1 Lemon, juice
2 Tablespoons Extra Virgin Olive Oil
Himalayan Pink Salt and Freshly Cracked Black Pepper


    1. Pre heat oven to 200C.
    2. Place bacon on a baking tray and cook in the oven until crispy, set aside to cool. Once cool break into pieces.
    3. Place chicken, corn, avocado, bacon, spring onion into a bowl.
    4. Squeeze the juice of one lemon into the bowl, drizzle the oil and season with salt and pepper.
    5. Gently combine the salad ensuring not to mush up the avocado too much.
    6. Service and enjoy! 

    NOTE: To save time, pick up a roast chicken from your local supermarket.