Barbecue-grilled chicken, sweetcorn, bacon, banana and watercress combine here in a sensational main course salad. Serve with buttered jacket potatoes.
4 boneless chicken breasts
Olive oil, for brushing
225g/8oz rindless unsmoked bacon
4 whole corn cobs
45ml/3 tbsp melted butter
4 ripe bananas, peeled and halved
4 tomatoes, halved
1 escarole or butterhead lettuce
1 bunch watercress
Salt and freshly ground black pepper
FOR THE DRESSING
75ml/5 tbsp groundnut oil
15ml/1 tbsp white wine vinegar
10ml/2 tsp maple syrup
10ml/2 tsp mild mustard
1. Season the chicken breasts, brush with oil and cook on a medium barbecue or under the grill for 15-20 minutes, turning once. Barbecue the bacon for 8-10 minutes or until crisp.
2. Bring a large pan of water to the boil and cook the corn cobs for 20 minutes, until tender. For extra flavour, brush with butter and brown on the barbecue. Barbecue the bananas and tomatoes for 6-8 minutes: brush these with butter too if you wish.
3. Combine the dressing ingredients with 15ml/1 tbsp water in a screwtop jar and shake well to mix. Wash and spin the lettuce leaves, then toss the salad in the dressing.
4. Distribute the dressed leaves between four large plates. Slice the chicken and arrange over the leaves with the bacon, banana, sweetcorn and tomatoes. Season well and serve.