Recipe By Jaxters
Ref: 949
Heading: Salads
Cuisine: American
Food Type: Meat
No of Portions: 4
Change no of portions required to :
SHARE
Ingredients & Prep
2 Chicken breasts
2 Romaine/Cos lettuce heads chopped
100 g
Watercress chopped
1/2 Cucumber chopped
16 Cherry tomatoes halved
1 Banana shallot thinly sliced
200 g
Gruyere or cheddar cheese cubed
8 Streaky bacon rashers
2 Avocado chopped into small cubes
2 Hard boiled eggs chopped into 1/4s
2 tbsp
Olive oil for frying
Dressing
3 tbsp
Extra virgin olive oil
1 tbsp
Red wine vinegar
1 tbsp
Water
2 tsp
Dijon mustard
1 tsp
Whole grain mustard
2 Garlic cloves finely grated
1 tsp
Dried oregano
1 tsp
Honey
1/4 tsp
Salt
1/4 tsp
Freshly ground black pepper
Method
Step 1
Add oil to a frying pan over a med to low heat, & fry bacon rashers until crispy, remover & set aside, in the same pan with bacon juices add chicken breasts & cook for 15 mins turning often, when cooked set aside with bacon.
Step 2
Make the dressing by either putting all the dressing ingredients into a clean jam jar & shaking it, or whisking together in a bowl.
Step 3
In a bowl add lettuce, watercress, shallot & cucumber, then add 3/4 of the dressing, mix & coat altogether, then tip onto a serving platter & spread out.
Step 4
Chop cooked chicken into cubes.
Step 5
Next in lines across the top of the dressed salad leaves the egg quarters, cheese, tomatoes, bacon & chicken cubes, then with remaining dressing drizzle over the top & serve.
Suggestion & Tips
Very nice with crusty bread.