2heads of little gem lettucewashed and leaves left whole
1tbspwhite wine vinegar
salt & pepper
Place the potatoes in a pan of boiling salted water and cook till tender. Drain and set aside until ready to plate.
Heat up a non-stick frying pan and place the bacon in it, keep moving the bacon until you get a good colour on it, but taking care not to burn. Once crisp pull the bacon to the sides of the pan and add the sunflower oil.
Heat the oil and add the chicken to brown. Once the chicken has sealed combine with the bacon and add the garlic, cook together gently over a medium heat until the chicken is cooked through.
Heat a char-grill pan and toss the asparagus into it. Take care to char the asparagus but not to burn it.
Place all the ingredients for the vinaigrette into a clean jam jar and secure the lid. Share vigorously to combine and then check for seasoning.
Once all components are ready, place the lettuce in a bowl, top with the chicken and bacon mixture, then the potatoes. Finally place over the grilled asparagus and drizzle with the vinaigrette.