Ultimate Herby Chicken and Honey Bacon Salad
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Ultimate Herby Chicken and Honey Bacon Salad

with Chips, Baby Plum Tomatoes and Avocado


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time35 minutes


serving amount

450 grams


125 grams

Baby Plum Tomatoes

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

1 unit(s)

Baby Gem Lettuce

1 unit(s)


2 unit(s)

Chicken Breasts

1 sachet(s)

Roasted Spice and Herb Blend

4 rasher(s)

Streaky Bacon

30 grams


64 grams


(Contains Egg, Mustard)

17 grams

Wholegrain Mustard

(Contains Mustard)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tbsp

Plain Flour


Nutritional information

Energy (kJ)3395 kJ
Energy (kcal)811 kcal
Fat39.2 g
of which saturates8.3 g
Carbohydrate67.2 g
of which sugars18.4 g
Protein52.4 g
Salt2.27 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl
Medium Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. 


Meanwhile, halve the baby plum tomatoes.

In a large bowl, combine the cider vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Add the tomatoes, toss to coat, then set aside.

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board. Cut into 2cm chunks.


Lay the chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book.

Repeat with the other breast(s) - you've butterflied your chicken! IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

In a medium bowl, combine the roasted spice and herb blend, 0.25 tsp salt and flour (see pantry for amount). Season with pepper. Add the chicken and toss to coat.


Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the chicken and cook for 3-4 mins on each side.

Transfer to a baking tray and bake on the middle shelf of your oven until golden and cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer to your board and allow to rest for a few mins.


Meanwhile, chop the bacon rashers widthways into 1cm wide strips (use scissors if easier). IMPORTANT: Wash your hands and equipment after handling raw meat.

Wipe out the (now empty) chicken pan and return to medium-high heat with a drizzle of oil.

Once hot, add the bacon and fry until crispy, 3-4 mins. IMPORTANT: Cook bacon thoroughly. 

Add half the honey to the pan and stir to coat the bacon, 1 min. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen. Remove from the heat.

Next, add the mayo, wholegrain mustard and remaining honey to the tomato bowl. Mix well.


When everything's ready, add the baby gem and avocado to the tomato bowl. Toss to coat in the dressing. Season with salt and pepper.

Cut the chicken widthways into 1cm slices.

Share the salad between your plates. Top with the chicken and honeyed bacon.

Serve the chips on the side.