Ingredients:

  • 2 large boneless, skinless chicken breasts (approximately 1 lb / 450 g)
  • 6 slices of bacon (preferably thick-cut)
  • 6 cups mixed salad greens (such as arugula, spinach, and romaine)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1 avocado, diced
  • 1/4 cup mayonnaise (60 ml)
  • 2 tablespoons sriracha sauce (30 ml) or more to taste
  • 1 tablespoon lime juice (15 ml)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Place bacon on a baking sheet and cook in the oven for 15-20 minutes until crispy. Remove and drain on paper towels. Chop into bite-sized pieces.
  3. Season chicken breasts with salt, pepper, and any desired herbs. Place on the same baking sheet (or a new one) and bake for 20-25 minutes until cooked through (internal temperature of 165°F/75°C). Let cool slightly before slicing.
  4. In a mixing bowl, whisk together mayonnaise, sriracha, lime juice, salt, and pepper until well combined.
  5. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado. Add sliced chicken and chopped bacon on top.
  6. Drizzle with spicy chilli sauce just before serving. Toss gently if desired.