150g bacon, cut into 2cm pieces
1 large barbecued chicken
150g mixed lettuce
1 large avocado, sliced
1 yellow capsicum, seeded and deveined, cut into 2 cm pieces
250g punnet cherry tomatoes, halved
½ cup Paul Newman’s Own South West Dressing

Parmesan croutons
3 slices Italian-style bread, torn into bite-sized pieces
1 tablespoon olive oil
1 tablespoon finely grated Parmesan cheese

Preparation time: 15 minutes
Cooking time: 12 minutes
Serves: 4-6

1. Make Parmesan croutons. Preheat oven to180ºC. Line an oven tray with baking paper. Place bread pieces in a bowl. Drizzle with oil and toss to coat. Spread in a single layer on prepared tray. Bake 10 minutes or until a pale golden colour, then remove and sprinkle with Parmesan. Bake for a further 2 minutes. Remove and set aside to cool.

2. Meanwhile, heat a non-stick frypan over a medium-high heat. Add bacon and cook, stirring often, for 10 minutes or until well cooked. Drain on paper towel. Allow to cool.

3. Remove meat from chicken and cut into serving pieces.

4. Place lettuce, chicken, avocado, capsicum, cherry tomatoes, bacon and croutons in a large shallow serving bowl or platter. Toss gently to combine. Drizzle with dressing.