Provencal Chicken & Bacon Salad

Preheat the oven to 230°C/ 210°C (fan)/ 450°F/ Gas 8

Lay the strips of streaky bacon onto a baking tray (use foil to avoid mess!)

Put the tray in the oven for 10-15 min or until slightly crispy

Once done, transfer the cooked bacon to a chopping board to cool and keep the baking tray for later

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add the diced chicken with a pinch of salt and pepper

Cover and cook for 3-4 min or until nicely browned and cooked through then remove from the heat and keep covered until later

Meanwhile, chop the capers coarsely

Strip the tarragon leaves from their stalks and chop the leaves finely 

Cut the ciabatta[s] into bite-size cubes

Add the ciabatta cubes to the bacon tray, drizzle them with olive oil and season with a pinch of salt and pepper

Put the tray in the oven for 4-8 min or until the ciabatta is crunchy and just beginning to brown - these are your croutons 

Meanwhile, add the chopped capers, tarragon, white wine vinegar, mayonnaise, Dijon mustard and 2 tbsp [4 tbsp] olive oil to a large salad bowl

Season with pepper and mix well - this is your dressing

Chop the cooled bacon roughly

Separate the individual leaves from the base of the little gem, then tear the leaves roughly and add them to your dressing bowl

Add the cooked chicken, croutons, half of the chopped bacon and give everything a good mix up