Recipe by Paul Heathcote
Here is a salad that is fresh and vibrant; simply roast chicken, leaves and blue cheese make a great healthy and nutritional option but is packed with flavour

What you need (makes 6)

1 small roasted chicken
2 baby gems
2 slices white bread, crusts removed
4 slices of smoked streaky bacon cut into 1cm strips

100g soft blue cheese i.e. Gorgonzola
4 dessertspoons natural Greek yoghurt
Dash of water
Olive oil
Clove garlic crushed
Sea salt
Black pepper

What you do

• First cut the sliced bread into 1cm cubes and shallow fry with the bacon in a little olive oil until golden brown. Drain onto kitchen paper.
• Cut the bottom off the gems, wash, pat dry and toss in a bowl with a little olive oil.
• Scatter the leaves between 6 plates and using your fingers tear strips off the breast of chicken. Scatter over the bacon and croutons.
• Beat the blue cheese in a bowl until smooth and fold in the yoghurt and garlic. Add a dash of water to make pouring consistency.
• Drizzle over the salad and a season with a pinch of sea salt and freshly milled black pepper.