Golden Chicken, Bacon & Cos Salad
with Dijon Dressing & Boiled Egg- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Juicy bites of chicken, crispy bacon and perfectly boiled eggs are the stars of this show! All tossed together with crunchy cos lettuce and a drizzle of dijon mayo dressing, get ready to elevate your salad game to a whole new level of yum. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *We’ve replaced the radish in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
cucumber
1 head
cos lettuce
1
carrot
1 packet
chicken breast
1 packet
diced bacon
1 sachet
Aussie Spice Blend
½ packet
Dijon mustard
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
2
eggs
(Contains: Eggs; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook the eggs in boiling water, over high heat, until hard-boiled, 8-10 minutes. Drain and cool in cold water.
• Meanwhile, slice cucumber into half-moons. Roughly chop cos lettuce. Grate carrot. • Cut chicken breast into 2cm chunks.
• In a large frying pan heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, diced bacon and Aussie spice blend, tossing occasionally, until browned and cooked through, 5-6 minutes. • Meanwhile, peel boiled eggs and cut into wedges.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine dijon mustard (see ingredients), mayonnaise and a drizzle of white wine vinegar and olive oil. • Add cos lettuce, carrot and cucumber to the dressing. Toss to combine and season to taste. • Divide cos salad between plates. • Top with golden chicken, bacon and boiled egg. Enjoy!
