Ultimate Herby Chicken and Honey Bacon Salad

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 a 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! 

In a medium bowl, combine the roasted spice and herb blend, 1/4 tsp salt and the flour (see pantry for amount). Season with pepper. Add the chicken and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

Once 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, then remove from the heat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.