For the salad
6 rashers streaky bacon, fried until crisp
500g/1lb 2oz new potatoes, cooked and halved
350g/12oz spinach, washed and dried
2 cooked chicken fillet, bones removed, sliced
For the dressing
3 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp maple syrup
2 tsp wholegrain mustard (gluten free)
salt and freshly ground black pepper
4 free-range egg, poached, to serve
For the salad, place all of the salad ingredients into a large bowl and gently stir.
For the dressing, place all of the dressing ingredients into a bowl and mix well.
Pour the dressing over the salad and stir to coat the salad ingredients.
To serve, place the salad into a serving dish and top with the poached egg.
Recipe adapted from: Good Food