CHICKEN AND BACON SALAD WITH ANCHOVY AND LEMON DRESSING

Juicy chicken, crunchy croutons and crisp lettuce get a final flourish with a garlicky anchovy dressing. Ideal for dinner or a lunch with friends.

4 small chicken breasts, skin-on

1 small loaf sourdough bread, crust cut off, pulled into rough chunks

olive oil for drizzling

1 tablespoon finely chopped rosemary

1 teaspoon smoked paprika sea salt and ground pepper 6 slices streaky bacon

TO SERVE

baby cos lettuces

good handful cress or rocket leaves

4 soft boiled eggs

Anchovy and Lemon Dressing (see recipe below)

Preheat oven to 180°C.

Place the chicken and torn bread on a large baking tray and drizzle with oil then sprinkle with the combined rosemary and paprika. Season generously with salt and pepper.

Lay the strips of bacon over the bread. Roast the chicken for about 25 minutes or until cooked.

Remove the bacon when cooked and set aside. Toss the bread in the pan juices and continue to cook until golden and crisp.

TO SERVE:

Rip up the lettuces and place on a large platter along with the cress or rocket.

Top with the sliced chicken, halved boiled eggs, croutons and the bacon. Drizzle with the dressing and a grind of pepper. SERVES 4