Chicken, Bacon & Avocado Salad Recipe | Florette Salad



  1. Griddle the chicken breast  for 7 minutes on each side until cooked through. Fry the lardons in pan until they are nice and crispy.
  2. Whisk together the olive oil and balsamic in a bowl for the dressing.
  3. Distribute the salad leaves onto two plates and add the cooked chicken, lardons, avocado. Pour the dressing over the leaves.
  4. Scatter the croutons over the salad and serve!