Hearty Salad with Chicken and Bacon
Salad
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Cook Time
1 h 30 min
Servings
2
Difficulty
Easy
Prep Time
30 Min
Description
This hearty salad with chicken and bacon is an absolute highlight, especially in summer! I like to make it when I need something quick, but still want something special on the table. The combination of crispy bacon, juicy chicken and fresh romaine lettuce is simply unbeatable. The date tomatoes and spring onions add a nice sweetness and spice to the salad. Perfect as a light lunch or as a side dish for grilling. If you like, you can add some avocado or refine the salad with a yogurt dressing. A real all-rounder that is always well received!
Ingredients (14 ingredients)
-
75 g Bacon
-
2 piece Egg(s), size M
-
30 g Olive oil
-
10 g Balsamic vinegar, light
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Sea salt, coarse
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Pepper, black
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400 g Romaine lettuce(s)
-
60 g Date tomato(es)
-
30 g Spring onion(s)
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60 g Olives pitted
-
200 g Chicken breast
-
Fat for frying
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Pul Biber
-
Parsley
Preparation (7 steps)
Prepare bacon
Preheat an air fryer or oven to 200 °C. Spread the bacon on the rack and bake for 15 minutes until crispy. Then let cool and break into small pieces.
Boil eggs
Boil 2 eggs in a pot of water for 10 minutes until hard-boiled. Then quench with cold water and let cool. Quarter the cooled eggs.
Prepare dressing
Put 30 g olive oil, 10 g light balsamic vinegar, a pinch of sea salt and black pepper into the mixing bowl and mix for 10 sec./speed 3.
Prepare salad
Cut 400 g romaine lettuce into bite-sized pieces, quarter 60 g date tomatoes, cut 30 g spring onions into rings and cut 60 g olives into slices.
Mix salad
Put the cut romaine lettuce in a bowl. Pour the dressing from the mixing bowl over it and mix gently. Add the quartered tomatoes, spring onion rings and olive slices and mix gently again.
Fry chicken
Fry 200 g chicken breast in a pan with some frying fat from both sides until cooked through. Season with sea salt and black pepper. Remove the meat from the pan and cut into slices.
Arrange salad
Arrange the salad on two plates. Spread the fried chicken breast slices on top. Place the quartered eggs between the meat. Sprinkle the crumbled bacon over the salad. Finally, sprinkle with Pul Biber and chopped parsley.
Finished cooking? Great! 🎉
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Created by
Lena Lehmann
4
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Kochbücher
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Allergens
- Eggs
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