This is a really simple and tasty way of serving chicken for a lunch or light dinner. It works best with skinless boneless breasts.
Heat a tablespoon of vegetable oil in a medium-sized non-stick frying pan. Fry four slices of streaky bacon (or pancetta) until very well-cooked and crispy. Drain on kitchen paper and allow to cool.
Wash one boneless chicken breat and slice into six strips. Dust the chicken strips with mild chilli powder, freshly-ground black pepper and a little salt.
Fry the chicken the in same oil used for the bacon for about six minutes, turning occasionally.
While the chicken is cooking, make up some of my Balsamic Salad Dressing. Arrange some mixed salad leaves (from a packet!) on two plates, drizzle with the dressing and sprinkle with crumbled pieces of bacon.
When the chicken is cooked, arrange the pieces on the salad, and serve immediately with a few Saffron Potatoes.