Ingredients:
Lettice
Onions
Baby Plum Tomatoes
Cucumber
Peppers
Rocket
New Potatoes
Balsamic Vinegar
Olive Oil
Butter
Chicken Breast
Bacon
Finely dice the onions and mix them with one part balsamic vinegar and one part olive oil. Leave to marinade for about 8 hours.
Boil the potatoes until soft and leave them to cool in butter (use oil for a vegan version).
Dice the chicken and bacon and fry until cooked and crispy. Add some of the dressing whilst cooking.
Slice the lettuce and halve the tomatoes. Slice the cucumber and peppers.
Mix the salad together.
Stir in the cooled chicken, bacon and potatoes.
Serve slightly warm with the rest of the dressing.
