Gluten Free, Dairy Free
Quick chicken salad
20 mins
Easy
2 Servings
Lovely, light and tasty, this warm salad recipe is perfect for early spring or summer. In it we bring together the protein-packed chicken and flavoursome bacon and add to light leaves with chunky, fresh mushrooms.
Brilliant Bases Used In This Recipe
About This Recipe
Lovely, light and tasty, this warm salad recipe is perfect for early spring or summer. In it we bring together the protein-packed chicken and flavoursome bacon and add to light leaves with chunky, fresh mushrooms. The addition of a poached egg means no other dressings or sauces are needed.
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Ingredients
2 chicken inner fillets each cut into 3-4 strips
100g/4oz dry cured smoked bacon cut into strips
100g/4oz closed cup mushrooms
100g/4oz mixed salad leaves
2 poached eggs
20g soused onions
6 crostini broken into croutons
Nutrition Per Serving
Calories
310
Fats
15G
Carbs
6G
Protein
35G
Method
Heat a large, wide solid-bottomed none-stick frying pan
Cook out the bacon lardons to release some fats, then add the chicken strips. Cook until the bacon is crispy and the chicken golden. Remove and leave to one side
Slice the mushrooms and add to a bowl with the salad leaves, the crostini and the soused onions
Poach two eggs (see the masterclass video link below)
Add the warm chicken and bacon to the salad bowl, lightly toss together – no added oils or dressings are needed
Build onto a plate and sit the egg on top – make sure the yolk is still runny
Serve immediately
