avec œufs mollets et câpres frites
Le bacon croustillant et fumé et les câpres salées forment un duo parfait dans cette salade simple et satisfaisante, agrémentée de délicieux œufs durs! « Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion. Ingrédients : Poitrine de poulet • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Petites tomates • Œuf de catégorie A • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Radis • Vinaigrette ranch (huile de canola et/ou de soya, babeurre (lait partiellement écrémé, sel, culture bactérienne), vinaigre blanc, eau, sucre, sel, jaune d'oeuf congelé, épices, polysorbate 60, gomme xanthane, arôme naturel, glutamate monosodique, acide lactique , benzoate de sodium, lactate de calcium, EDTA de calcium disodique ) (œuf, lait) • Câpres (câpres, eau, sel, vinaigre, chlorure de calcium, sorbate de potassium) • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Noix de Grenoble • Aneth.
Allergens
Utensils
Tags
Tranches de bacon
100 g
Œuf
2 unit(s)
Mélange printanier
113 g
Petites tomates
113 g
Câpres
30 g
Radis
3 unit(s)
Aneth
7 g
Noix de Grenoble, hachées
28 g
Feta, émietté
0.25 cup
Vinaigrette ranch
4 tbsp
Poitrines de poulet
2 unit(s)
Sel
0.125 tsp
Poivre
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
avec œufs mollets et câpres frites
