Chicken and Feta Salad with a Crispy Bacon Dressing

First, lay the bacon rashers neatly on a baking tray and cook in the oven on 180c for 10-15 minutes (or until nice and crispy!)

Whilst the bacon is cooking, butterfly the chicken breast by laying your hand flat on top and slicing it in half then lay it on a piece of greaseproof paper.

Season the butterflied chicken breast with salt and pepper, to taste.

Once seasoned, fold over the remaining greaseproof paper then using a rolling pin, flatten the chicken to reach an even measurement of about 1cm thickness all over.

Heat a  frying pan with 1tsp of olive oil, then pop the vine stalk from the cherry tomatoes into the pan to flavour the oil. The stalk has a lot of flavour in it so we don’t want to waste it!

Once the oil is hot, sear the chicken both sides for a couple of minutes.

For the last 5 minutes, the chicken needs to go into the oven with the bacon. First, crumble the feta cheese over the chicken and then place in the oven for those final minutes until the chicken is cooked through.

(Adding the feta during the cook means that the chicken will take on some of the delicious flavours from the cheese and it will become more crumbly too!)

Add your washed rocket leaves to a bowl, then slice the cherry tomatoes into halves and add them to the rocket.

Remove the bacon and chicken from the oven and leave to cool for a couple of minutes.

For the warm salad dressing, you want to strain of 1 tbsp of the bacon fat and any juices from the chicken. Pop this to the side and carefully squeeze 6 halves of tomatoes. Add the meat fat and juices to the tomato juices them add a little bit of pepper them combine.

Finally, slice up the chicken and bacon, add it to your bowl, drizzle your warm dressing over the top and enjoy!