Basil and Lemon Chicken
125g/4oz bacon rashers (slices)
450g/1lb cold roast chicken
125g/4oz rocket (arugula)
For the dressing
grated zest and juice of 1 lemon
1 tsp caster sugar
2 tsp Dijon mustard
8 tbsp olive oil
4 tbsp chopped fresh basil
salt and ground black pepper
1 To make the dressing, put the lemon zest and juice, sugar, mustard and oil in a bowl. Season with salt and pepper and beat together. Stir in the basil.
2 Cook the bacon under a hot grill (broiler) until crisp and browned. Crumble into small pieces.
3 Remove any bones from the roast chicken and cut into thick slices. Arrange on a dish and pour some of the dressing over. Cover and chill in the refrigerator for 15 minutes.
4 Put the rocket in a large bowl, pour the remaining dressing over and toss together. Arrange the chicken on top and sprinkle with the crispy bacon. Serve immediately.