Chargrilled Chicken and Bacon Salad with Avocado Dressing

For the croutons:
Preheat the oven to 325ºF. Place the cubes of bread onto a large baking tray and drizzle with olive oil. Toss until the oil coats all of the cubes. Sprinkle with Italian seasoning, salt and pepper and toss again to cover all the cubes.

Place in the oven for 25–30 minutes until golden and crisp. Whilst they’re cooking prepare the rest of the dish.

For the avocado dressing:
Slice the avocados in half and scoop out the flesh, discarding the stone and place in a food processor/mini chopper. Add the garlic, olive oil, lime juice and half of the water, blitz until smooth and creamy. Taste the mix and then season to your liking. Add remaining water 1 tablespoon at a time until desired consistency is reached; you want to be able to pour the dressing. Transfer to a jar or bottle to serve.

For the salad:
Place a large frying pan on a medium heat. Butterfly the chicken breasts and season with salt and pepper. Drizzle a small amount of olive oil onto both sides of the breasts and place on the griddle pan until cooked through, 5–6 minutes on each side.

Place another large frying pan on a medium heat and cut the bacon into strips. Cook until crisp, 5–6 minutes. Once cooked, place paper towel on a plate and put the chicken and bacon strips on to drain.

On a large serving platter place spinach and rocket (arugula) and toss together to mix. Layer the salad with croutons, tomatoes and bacon. Slice the chicken breasts and place slices over the top of the salad.
Drizzle or spoon avocado dressing over the finished salad.

Serve immediately. Avocado dressing will keep in an airtight container in the fridge for 2 days.