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In an oven proof pan heat some oil and cook the bacon until crispy then remove to a strainer.
Fry the chicken on both sides in the same pan you cooked the bacon, then slide the pan into oven set at 200 degrees for 5 minutes.
Break off the large outside leaves of the Cos lettuce and lay them on your platter.
Shred the rest of the Cos as fine as you like sprinkle over the onions, chives, carrots, tomatoes and bacon pieces, add half the dressing and toss the salad.
Slice the hot chicken spread it over the salad, drizzle with the rest of the dressing and sprinkle with the croutons.
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