This amazing colourful and scrummy salad has so many of my favourite things all in one dish, juicy lightly spiced chicken, crispy bacon and tender new potatoes all brought together as friends with a creamy yet light dressing.

This is a great summer or spring salad, super for lunch in the garden with friends or as a simply packed lunch for work or college.

750g new potatoes, cleaned and cut into bite size chunks

8 slices of unsmoked back bacon, with visible fat removed, and cut into bite sized pieces

1 large chicken breast, trimmed and cut into 6 strips

Salt and freshly ground black pepper

1tsp ground cumin

1tsp paprika

Low – calorie cooking spray

1tsp wholegrain mustard

2tbs red wine vinegar

3tbs quark

3tbs fat – free natural yogurt

1tbs fresh parsley, chopped

6 spring onions, thinly sliced

Mixed salad leaves

Method

Boil the new potatoes for 15 minutes until tender, but not over cooked. Drain and set aside.

Put the chicken strips in a bowl with the cumin and paprika and stir to coat.

Spray and griddle or frying pan with low – calories cooking spray and add the chicken strips and cook for 10 minutes or until cooked through, remove from the pan, add the bacon pieces and cook until cooked and slightly crispy.

In a bowl mix the mustard, vinegar, quark, natural yogurt, and salt and pepper to make your dressing. When your ready to serve the salad combine the potatoes into the dressing, place your salad leaves onto your plate add your chicken, bacon, new potatoes spring onions and sprinkle with parsley.

Delicious