|Savoy cabbage head||1⁄2|
|Watercress||1 Bunch (100 gm), washed and broken into sprigs|
|Young nasturtium leaves/Mustard cress||8|
|Lean bacon rashers||4|
|Chicken fillets||3 , poached and sliced (Also Called Half Breasts)|
|Anchovy dressing||1 Tablespoon|
Slice the cabbage very finely. Combine in a large bowl with the watercress and nasturtium leaves; top with the avocado cut in slices, the bacon which has been grilled and cut into small dice, the finely chopped: chili, chicken breasts, sliced radish and pepper. Spoon over anchovy dressing.