Avocado Chicken Salad

6 slices bacon
500 g boneless chicken breast, halved to make cutlets
SIDS SALT & PEPPER to taste
3 tbsp SIDS RASPBERRY HONEY MAYO
1 tbsp lime juice (fresh)
½ tsp SIDS CRAZY LEMON
½ tsp garlic powder
¼ tsp paprika
1 cup tomatoes, diced (2 small or 1 large)
2 spring onion, finely sliced
1 avocado, chopped
1 head of lettuce, for wrapping

COOK THE BACON: In a large frypan, cook bacon over medium heat for 2-3 minutes each side, until crispy. Remove the bacon from the pan to cool on a paper towel lined plate.
COOK THE CHICKEN: Season the chicken with a sprinkle of SIDS SALT & PEPPER then place into the pan with the bacon drippings. Cook 3 minutes per side over medium heat, until the inside is no longer pink. Remove from the pan to cool.
MAKE THE DRESSING: In a small bowl, whisk together SIDS RASPBERRY HONEY MAYO, lime juice, SIDS CRAZY LEMON, garlic, and paprika. Set aside.
CHOP AND MIX: Once the chicken and bacon are cool, chop into 6 mm pieces and place in a large bowl. Add the tomatoes, spring onions, and avocados to the bowl then quickly toss to evenly distribute the ingredients. Pour the mayo mixture into the bowl with additional SIDS SALT & PEPPER and toss again to coat.
SERVE: Serve the salad immediately or chill in the fridge for up to an hour. Spoon the salad into 2-4 lettuce cups per person.