Smoked Chicken and Bacon Salad with Orange Dressing

Perfect for relaxed summer dining, Ed Baines' big bowl salad combines great ingredients with sunshine flavours
By Ed Baines
Smoked Chicken and Bacon Salad with Orange Dressing
  • Rating:
  • Serves: 2-3
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the dressing

  • 1 red chilli
  • 1 orange, juice only
  • 1 bunches chives
  • 1 clove garlic
  • 3 tbsp avocado oil
  • 1 tsp white wine vinegar
  • black pepper

For the salad

  • 4 rashers of smoked streaky bacon
  • 2 baby gem lettuce
  • 1 x 200 g smoked chicken breasts
  • 1 grapefruit, peeled and segmented
  • 1 avocado, peeled and sliced
  • sprigs chervil, to garnish


1. Fry the bacon rashers for 5 minutes, over a moderate heat, until crisp. Leave on one side to cool before crumbling into small pieces.

2. Combine all the ingredients for the dressing in a screw top jar and shake vigorously until blended.

3. Dress the baby gem leaves with enough dressing to moisten before tipping into a salad bowl.

4. Slice the cooked chicken breast and add to the salad with the grapefruit segments and avocado slices. Toss gently to combine.

5. Scatter the bacon over the salad, garnish with chervil sprigs and serve.

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