with Dijon Dressing & Boiled Egg
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!*
Allergens
Utensils
Tags
Olive oil
Eggs
2
Cucumber
1
Cos lettuce
1 head
Carrot
1
Chicken breast
1 packet
Diced bacon
1 packet
Aussie Spice Blend
1 sachet
Dijon mustard
0.5 packet
Mayonnaise
1 packet
White wine vinegar
drizzle
Grated Parmesan Cheese
1 packet
• 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.
• In a large bowl, combine dijon mustard (see ingredients), mayonnaise and a drizzle of vinegar and olive oil. • Add cos lettuce, carrot and cucumber to the dressing. Toss to combine and season to taste. • Divide cos salad between bowls. • Top with golden chicken, bacon and boiled eggs. Sprinkle over grated Parmesan cheese to serve. Enjoy!
2723
kJ
Energy (kJ)
40.6
g
Fat
11.5
g
of which saturates
8.8
g
Carbohydrate
6
g
of which sugars
4.8
g
Dietary Fibre
62.1
g
Protein
1466
mg
Sodium
