Still some warm days here and there, so Salad is still somewhat relevant.
And even though I can't ingest leaves very well, I have it on good authority that my salads are peak.

Recipe - Serves 3-4

Half a bag of Rocket (or other salad leaves, about 50g)
120g cooked Chicken Breast, sliced into thin strips and lightly seasoned with salt and pepper
1 rasher of Bacon, cooked and cut into small pieces
1 Sweet Red Pepper (or bell), deseeded and sliced thinly
1tbsp Olive Oil
1 clove of Garlic, minced
1tsp Spirit Vinegar
1/4tsp Oregano

1. Put a small frying pan on medium heat and warm up the oil. Add the minced Garlic and cook it off for a minute or two, then transfer the Oil and Garlic to a small ramekin.

2. Let the Oil cool to room temperature before adding the Vinegar and Oregano. Tiny-whisk until you have a light dressing made up.

3. Add into a large mixing or salad bowl - your leaves, Chicken, Bacon, Pepper and dressing. Toss together until everything is thoroughly mixed and the dressing's gotten to everything.