In a saucepan bring water and lemon juice to the boil. Reduce heat, then add chicken breast, cover and simmer on low heat for 15-20 minutes, or until chicken is firm and cooked. Remove from heat and leave chicken in liquid to cool. When cold remove chicken from pan and shred meat, tearing along the grain.
Heat oil in a frying pan on high heat, add bacon and fry until bacon strips are lightly crisp. Remove bacon from pan and add tomato quarters, stir on high heat for 2 minutes, or until tomatoes soften slightly.
To make the dressing, mix oil and vinegar until well combined.
Place diced r hie ken breast, bacon, tomatoes, avocado and rocket and dressing in a salad bowl and mix until well combined Serve
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|Serving Size: 1 Serving (483g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 499 (78%)|
|Amt Per Serving||% DV|
|Total Fat 55.5g||74 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 27.5g|
|Polyunsanturated Fat 17.9g|
|Cholesterol 68.4mg||21 %|
|Sodium 91mg||3 %|
|Potassium 390.6mg||10 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 7.5g|
|Protein 27.5g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 636
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