Courtesy of Barbara Northwood, Food Editor, Woman's Day.

2 cups (280g) chestnuts
2 bacon rashers, chopped
2 single chicken breast fillets
1 yellow capsicum
1 red capsicum
1 bunch rocket
1/4 cup chopped fresh parsley
cos lettuce leaves to serve

Dressing:
1/4 cup olive oil
1/4 cup light sour cream
3 tsp grain mustard
1 tsp lemon juice
1 tsp sugar
1 tbs grated fresh parmesan cheese

1. Cut a small cross in flat side of each chestnut. Place in a pan; cover with water, bring to boil. Simmer uncovered for 5 minutes.
   
2. Remove chestnuts one at a time, and strip inner and outer skin.
   
3. Cook bacon and chestnuts in a fry pan until bacon crisps; drain on absorbent paper.
   
4. Add chicken to pan. Cook on both sides until cooked through. Cut into 1 cm wide slices.
   
5. Cut capsicum into strips.
   
6. Dressing: Combine ingredients in a jar; shake well.
   
7. Combine chestnut mixture, chicken, capsicum strips, rocket, chopped parsley and dressing in a bowl.
   
8. Serve on cos lettuce.