INGREDIENTS:
MAKES 4 SERVES
- 4 x CHICKEN BREAST (FREE RANGE OR ORGANIC)
- 4 x BOILED EGGS
- 4 x BACON RASHES (COOKED AND DICED)
- 400g MIXED LETTUCE LEAVES
- 1 x BUNCH BROCCOLINNI - BLANCHED
- 2 x SLICES SOURDOUGH (GF IS BEST)
DRESSING
- 1 1/2 CUPS WHOLE EGG MAYO
- 1 GARLIC CLOVE
- 1 TBP SEEDED MUSTARD
- 1 TBP LEMON JUICE
- 1/2 TBP APPLE CIDER VINEGAR
- 1/2 AVOCADO
- HANDFUL BABY SPINACH
- WATER TIL DESIRED CONSISTENCY
METHOD:
-
TO MAKE DRESSING SIMPLY BLITZ ALL DRESSING INGREDIENTS IN BLENDER UNTIL SMOOTH.
- PAN SEAR CHICKEN BREASTS UNTIL COOKED ALL THE WAY THROUGH - LEAVE ASIDE TO COOL
- BUTTER SOURDOUGH AND LEAVE IN OVEN UNTIL CRISPY. CUT INTO CUBES
- DIVIDE GREENS, BACON AND CROUTONS AMONGST 4 BOWLS.
- ADD 1 BOILED EGG PER BOWL.
- TO FINISH ADD COOKED CHICKEN BREAST AND GOOD AMOUNT OF DRESSING TO TOSS THROUGH SALAD
