INGREDIENTS

• 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)

• 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

1. TO MAKE DRESSING SIMPLY BLITZ ALL DRESSING INGREDIENTS IN BLENDER UNTIL SMOOTH.
2. PAN SEAR CHICKEN BREASTS UNTIL COOKED ALL THE WAY THROUGH - LEAVE ASIDE TO COOL
3. BUTTER SOURDOUGH AND LEAVE IN OVEN UNTIL CRISPY. CUT INTO CUBES
4. DIVIDE GREENS, BACON AND CROUTONS AMONGST 4 BOWLS.
5. ADD 1 BOILED EGG PER BOWL.
6. TO FINISH ADD COOKED CHICKEN BREAST AND GOOD AMOUNT OF DRESSING TO TOSS THROUGH SALAD