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This is not your average sad desk salad! Crispy bacon, jammy eggs, tender roast chicken and crunchy croutons are tossed with kale and a zingy mustard dressing. It's big, bold and packed with protein.
1.
Lower the eggs into a pan of boiling water and cook for 6 minutes. Move them to a bowl of cold water, then peel and quarter.
2.
Meanwhile, cook the bacon in a dry frying pan for 6–8 minutes until crisp. Leave to cool, then crumble.
3.
Toast the bread and cut into small cubes.
4.
Whisk the oil, vinegar, mustard and a pinch of pepper in a large bowl.
5.
Add the kale and massage it into the dressing with your hands for 1–2 minutes until it softens.
6.
Add the romaine, beans, tomatoes and chicken, and toss well.
7.
Top with the eggs, bacon, cheddar and croutons, and serve.
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Storage information
Best eaten fresh. Keep any leftover undressed salad, dressing and eggs separately, covered, in the fridge for up to 1 day, and the croutons in an airtight container.
Tip
Lower fat: Use 1 tbsp olive oil and halve the cheddar.
Cost-saving tips
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