Have your salad ingredients all prepared in bowls so that you can quickly assemble when the chicken and bacon are ready.

Fry the bacon in the rapeseed oil gently until crispy in 2 batches if necessary (less likely to burn than olive oil).

Remove bacon with a slotted spoon and put to one side. Make sure any burnt bits are removed from the pan.

Season the chicken pieces, add to the pan and fry until opaque.

Then add the spring onions and tarragon and continue to fry until chicken is golden all over.

Assemble 4 plates of salad whilst the chicken is frying

Add the olive oil and lemon juice and heat through for about 30 seconds.

Using a slotted spoon add the chicken and spring onions to each salad in a mound in the centre and then add the crispy bacon pieces.

Next pour on the warm dressing left in the pan.

Serve on it’s own or with some crusty bread.