1⁄2 cup good quality, bought mayonnaise
2 tablespoons fresh lemon juice
1 clove garlic, crushed
3 tablespoons freshly grated Parmesan
1⁄2 teaspoon Worcestershire sauce
1-2 dashes Tabasco sauce, optional
sea salt and freshly ground pepper
2 single, boneless chicken breasts, skin off
8 slices streaky bacon
1 avocado, peeled
1 large cos lettuce
Dressing: Whisk all the dressing ingredients in a bowl and season, adding more lemon juice if needed.
Chicken: Cut the chicken in half horizontally to give two even, thin pieces. Brush 1 tablespoon of the dressing onto both sides of the chicken. Season.
Heat a little olive oil in a non-stick sauté pan and cook the chicken for 2-3 minutes each side until cooked through and the juices run clear. Transfer to a plate and cool. Wash the pan, reheat and cook the bacon until golden and crisp. Drain on kitchen towels.
To assemble: Slice the chicken thinly on the diagonal. Slice the avocado and squeeze over a little lemon juice to stop it browning. Place 2 large cos lettuce leaves in each of four containers.
Top with the sliced chicken, avocado and bacon.
To serve: Pour the dressing into a jar for transporting. Keep chilled and drizzle the salads with dressing, grate over Parmesan and give a grind of pepper just before serving.