Grilled Chicken and Sun-dried Tomato Salad

Preparation: 15 minutes

Cooking: 10 minutes

Serves 4

400g chicken tenderloins

4 rashers bacon, into strips

4 cups mixed gourmet lettuce

1 cup snow pea sprouts

1/2 cup low fat Caesar dressing

1/2 cup sun-dried tomatoes

1/2 cup sliced Kalamata olives

1 avocado, sliced

1/2 cup cashews

Grill or pan fry chicken and bacon for 5 minutes each side. In a large bowl, combine lettuce, sprouts and dressing. Fold together gently. Divide amongst serving plates. Arrange sun-dried tomatoes, olives and avocado over lettuce. Finish with grilled chicken and bacon and a sprinkling of cashews to serve.