Roast Potato, Chicken, Bacon Salad

Serves 2
1 Iceberg Lettuce, cut into small pieces (s) (sff)
2 Chicken breasts (s) (ff)
2 Eggs, hard boiled (ff)
4 Rashers of smoky bacon, all fat removed (ff)
4 Tomatoes (s) (sff)
10 Small Potatoes, cut in 4 (ff)
Cook the chicken until browned, turn over & cook the other side, when done cut into strips.
Boil the potato for 5 mins, drain and tip on to an oven-proof tray sprayed with Fry Light, sprinkle with your choice of seasoning, and add tomatoes, cut in half, cook for 30 mins at 180c until crisp.
Grill the bacon, when cooked, cut into large pieces, set aside.
Cook the eggs for 6 mins, peel and slice. Plate up with the lettuce, bacon, potatoes & chicken.
Credit: Pete’s Recipe Book

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