Prep: 5 mins

Cook: 5 mins

Yields: 2 serves

This light and tasty chicken, bacon and maple salad is perfect for a warm summer's day.

Rebecca Coomes Recipes Chicken Bacon And Peacan Salad



  • 1 1/2 cups cooked free range chicken, diced
  • 2 cups mixed salad greens
  • 1 red pepper, diced
  • 4 rashes free range, nitrate and sugar free bacon
  • 20 raw pecans (activated if possible)


  • 2 tbs olive oil
  • 2 tbs lemon juice
  • Salt and pepper


  • Thoroughly wash the salad leaves and drain.
  • Heat a frying pan and cook the bacon rashes until cooked through. Cool slightly then chop into smaller pieces.
  • In a large bowl, toss the salad leaves, chicken, peppers, bacon and pecans.
  • In a small bowl, whisk the olive oil and lemon juice together. Add salt and pepper to taste.
  • Drizzle the dressing over the salad, mix through and serve immediately.


  • You can prepare this salad in advance. Prepare the salad as above and store in the fridge. Leave off the dressing until you are ready to serve.

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