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This classic salad manages to combine substance with freshness, making it an ideal dish for a winter lunch.


  • For: 4 serves
  • Preparation: 15 min
  • Cooking: 20 min
  • Ready in: 35 min


  1. Heat a frying pan over a medium heat and cook the bacon until crisp. Drain on some kitchen towel on a plate. Divide each rasher into 4 pieces.
  2. Next, cook the chicken in the pan over a medium heat for 8 minutes on each side or until cooked through. Place on a chopping board and let it rest for 5 minutes before thinly slicing.
  3. Put the vinegar, oil and mustard in a screw-top jar, shake well and season.
  4. Place the lettuce in a serving dish. Top it with chicken, bacon, tomatoes, corn kernels, avocado and eggs. Spoon the dressing over and serve.