Serves: 2 to 4
Level: very easy
Preparation: 15 minutes (including 10 minutes of cooking)
If you don't have any white balsamic vinegar you could use another vinegar such as ordinary balsamic, raspberry, cider or äppelvinäger med lingon (available from IKEA).
You can use any salad leaves. I like a mixture of rocket, spinach and watercress.
You can use hot chicken if you prefer.
You can make more salad dressing as it will keep it in a jar in the fridge for a week or two.
100g (4 oz) streaky bacon, cut into 1cm long pieces
100g (4 oz) salad leaves
1 tsp white balsamic vinegar
1 tbsp salad oil such as rapeseed oil or olive oil
1 tsp strawberry cordial (optional)
100g (4 oz) chicken breast, cooked roughly diced
100g (4 oz) strawberries, hulled and halved
Freshly ground black pepper
1. Put a frying pan on a medium heat and when hot fry the bacon pieces for 4 or 5 minutes, stirring from time to time until evenly browned and crisp. Remove with a slotted spoon on to some kitchen paper and pat dry.
2. While the bacon is frying, whisk the vinegar, oil and strawberry cordial (syrup) together and then pour over the salad leaves. Toss the salad until the leaves are evenly coated.
3. Add two thirds of the chicken, bacon pieces and strawberries to the salad and toss thoroughly.
4. Garnish with the remaining chicken, bacon and strawberries.
5. Grind some black pepper over the salad and serve.
This recipe was originally published on food writer John Duxbury's Swedish Food website