Grilled chicken salad with avocado, bacon and banana and minty ginger pesto

Grilled chicken salad with avocado, bacon and banana and minty ginger pesto

Ingredients

• Pesto
• Handful fresh mint leaves
• 1 garlic clove, peeled
• 15ml (1 tbsp) freshly grated root ginger
• 60ml (4 tbsp) olive or avocado oil
• 60ml (4 tbsp) lemon juice
• Salt and freshly ground black pepper, to taste
• Other ingredients
• 6 chicken breast fillets
• 30ml (2 tbsp) lemon juice
• 6 rashers streaky bacon
• Mixed spice for chicken
• Oil, for frying
• 2-3 gem lettuces, washed, leaves separated
• 2 firm avocados, peeled, cut into wedges and tossed in lemon juice
• 2 large bananas, sliced and tossed in lemon juice
• 1 packet instant noodles
• 2 spring onions, finely sliced

Method

Combine all the pesto ingredients in a food processor and blend until smooth, adding more oil if necessary. Place chicken fillets in a dish without overlapping. Pour over lemon juice and leave to marinate for 15 minutes. Fry bacon till really crisp. Allow to cool, then break into pieces.

 Remove chicken from lemon juice and season with chicken spice. Heat a little oil in a non-stick pan and fry chicken fillets for 6-8 minutes per side. Cool and slice thinly on the diagonal. Toss with the pesto. Arrange lettuce on a plate and top with the chicken, bacon, avocado and banana. Dry fry the noodles till crisp, scatter over the salad with the spring onions and serve.