Easy Chicken & Bacon Tortellini Salad

Prep the ingredients

• Chop the chicken breast into bite-sized pieces and slice the Finnebrogue smoked back bacon into strips.
• Dice the bell pepper and cucumber, halve the cherry tomatoes, chop the fresh parsley.

Cook the chicken & bacon

• Heat a large frying pan over a medium heat. Add the bacon and cook for 5–6 minutes until golden and crispy. Remove with a slotted spoon and set aside on kitchen paper.
• Add a dash of oil to the same pan over a medium heat, then add the chicken, dried mixed herbs, garlic granules, season with salt and pepper, and cook for 6–8 minutes until golden and cooked through.

Cook the tortellini

• Cook the tortellini according to the packet instructions, usually for 3 - 4 minutes in boiling water. Drain, rinse under cold water and set aside to cool.

Make the dressing

• Juice the lemon.
• In a bowl, whisk together the Greek yoghurt, lemon juice, Dijon mustard, grated Parmesan and fresh parsley. Season with salt and black pepper. You can add more lemon juice to taste.

Assemble the salad & Plate Up

• Add the tortellini, chicken, bacon, cherry tomatoes, cucumber, sweetcorn, bell pepper and rocket to a large bowl.
• If you're eating it straight away, pour over the dressing and toss well to coat. If you're using it for meal prep simply add the dressing when you're ready to eat.