Warm Bacon, Chicken & Baby Potato Salad with Mustard Dressing

2 Tablespoons of olive oil
Baby potatoes, washed and halved
Bacon (I use streaky bacon and cook until really crispy).
Chicken breasts (one for every two people dining)
Parsley leaves

Mustard Dressing:

Either mix 1 Tablespoon of grainy mustard with 1/2 cup of mayonnaise
OR buy mustard dressing like I do. Mix with 1 Tablespoon of lemon juice.

Preheat oven to 175/200 degrees celcius.

Cook Chicken breasts. Place olive oil and potatoes on a baking tray and toss to coat in oil. Bake in oven. Cook bacon in frying pan then cut into strips/long pieces, Retain bacon fat from pan - spoon it over the potatoes that are cooking in the oven.

Cut cooked chicken into slices. On each diner's plate, arrange a few potatoes in the centre of the plate, then stack chicken and bacon on potatoes. Drizzle with mustard dressing and top with chopped parsley.