with Jammy Eggs and Fried Capers
Crisp, smoky bacon and salty capers make a perfect duo in this simple and satisfying salad, complete with chicken breast and hearty hard-boiled eggs. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Chicken breast • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomatoes • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Radish • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Walnuts • Dill.
Allergens
Utensils
Tags
Bacon Strips
100 g
Egg
2 unit(s)
Spring Mix
113 g
Baby Tomatoes
113 g
Capers
30 g
Radish
3 unit(s)
Dill
7 g
Walnuts, chopped
28 g
Feta Cheese, crumbled
0.25 cup
Ranch Dressing
4 tbsp
Chicken Breasts
2 unit(s)
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat oven to 450°F.
- To a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Peel, then halve eggs. Season with salt and pepper.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add walnuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer walnuts to a plate.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **
- Add bacon to the same pan. Cook for 5-7 min, flipping occasionally over medium-low, until crispy.** Remove from heat.
- Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Carefully drain and discard all but 2 tbsp (4 tbsp) bacon fat. Leave the fat in the pan.
- Drain and rinse capers, then pat dry with paper towels.
- Reheat the same pan with bacon fat over medium.
- When hot, add capers. Fry for 2-4 min, until crispy.
- Remove with a slotted spoon and transfer capers to the paper-towel lined plate with bacon (from step 2).
- Meanwhile, thinly slice radishes.
- Halve tomatoes.
- Finely chop dill.
- Crumble or cut bacon into bite-sized pieces. (TIP: Use kitchen shears to cut bacon with ease.)
- To a large bowl, add spring mix, radishes, half the dill and ranch dressing. Season with salt and pepper, then toss to coat.
- Thinly slice chicken.
- Divide spring mix between plates. Top with chicken, tomatoes, capers and eggs.
- Sprinkle walnuts, feta, bacon and remaining dill over top.
If you've opted to add chicken breasts, preheat oven to 450°F
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**
Thinly slice chicken. Top plates with chicken.
750
kcal
Calories
55
g
Fat
14
g
Saturated Fat
9
g
Carbohydrate
4
g
Sugar
3
g
Dietary Fiber
55
g
Protein
365
mg
Cholesterol
1260
mg
Sodium
0.3
g
Trans Fat
1050
mg
Potassium
175
mg
Calcium
3
mg
Iron
with Jammy Eggs and Fried Capers
