A tasty Summer salad from the latest Slimming World magazine.  I made a big batch of this one so I can take the leftovers to work on Monday!

Serves 4, 2.5 syns for dressing on Extra Easy. 

Ingredients
4 eggs
6 rashers of bacon, all fat removed, cut into strips
1/2 pack pre-cooked chargrilled chicken breast, torn into strips 
100g cherry tomatoes. halved
400g new potatoes, halved
3 little gem lettuces, leaves roughly torn

Blue cheese sauce:
50g blue cheese, e.g Roquefort or Gorgonzola
(I used Roquefort and the sauce was a little too runny!)
200g fat-free natural yoghurt
1 crushed garlic clove
Handful of tarragon

Boil the potatoes for 10-12 minutes, then run under cold water.  Meanwhile, fry the bacon strips in Frylight.

Whisk all the ingredients for the sauce in a blender.

Add the potatoes to a large salad bowl, followed by the lettuce leaves, tomatoes, chicken and bacon.  Fry an egg per person in Frylight, divide the salad between the plates and top with the egg. Drizzle the sauce over the salad and tuck in!