Italian-Style Chicken, Bacon & Avocado Salad

• 10 ounces cherry tomatoes, halved
• 2 garlic cloves, minced
• 20 basil leaves, torn
• 2 tablespoons olive oil
• 4 chicken breasts (skin on)
• 6 slices pancetta or 6 slices streaky bacon
• 1 ripe avocado, sliced
• 3 ounces arugula
• 2 ounces pine nuts, toasted (optional)
• 3 tablespoons Italian dressing

1. Heat oven to Mark 300F Arrange the tomatoes on a baking tray with the garlic and basil.
2. Drizzle with 1tbsp oil and cook for 1 hours Leave to cool.
3. Drizzle the chicken with remaining oil and broil for 20 mins; turn halfway through.
4. Cool, then remove the skin and slice.
5. Broil the bacon until crispy, then break into chunks.
6. Toss the chicken and pancetta or bacon with the avocado, tomatoes, arugula, pinenuts and dressing.

tomatoes, garlic, basil, olive oil, chicken breasts, pancetta, avocado, arugula, nuts, italian dressing

Taken from www.food.com/recipe/italian-style-chicken-bacon-avocado-salad-435571 (may not work)