Chicken Salad with Avocado

Coat chicken breast in fajita seasoning and bake in oven until cooked, leave to cool. Slice bacon into strips, pan fry until crispy, drain on kitchen towel and leave to cool. In a serving bowl assemble the mixed salad leaves, top with sliced chicken breast, cut boiled egg in half and arrange on leaves with sliced avocado. Sprinkle with croutons and bacon lardons, finish with bunches of washed watercress and serve with ranch dressing on the side.