Chicken,bacon and avocado salad

4tbsp olive oil
2tbsp balsamic vinegar
2tbsp lemon juice
2tbsp clear honey
1tsp coarse grain mustard
385g pack chicken mini breast fillets,cut into bitesize pieces
3 rashers streaky bacon
2 ripe avocados
200g bag baby leaf salad
250g cherry tomatoes,halved
crusty bread,to serve

Preheat oven to 200c,180c fan,gas 6.Line a baking tray with baking paper.In a bowl,whisk together the oil,vingar,lemon,honey and mustard.Season.Put 2tbsp of dressing in another bowl,then add the chicken pices and toss to coat.Leave for 10 mins,then put on baking tray and cook in oven for 10 mins until cooked.Meanwhile,grill bacon till crisp.Leave to cool slightly.Break into pieces.Halve and stone the avocados,then cut into slices.Toss gently in the salad dressing.Just before serving,add the salad and tomatoes.Divide between 4 plates,then scatter the warm chicken and bacon over the top.Serve with crusty bread.