Salads
Poultry
World
Chicken, bacon and egg salad
4
10 mins +
This is one my all time favourite salads that I recreated from my time in Los Angeles.
Ingredients
  • 3 cups kale, stems removed and diced 
  • 3 cups romaine, diced 
  • 1/4 cup bacon, crumbled
  • 3 eggs, soft boiled (about 5 mins) and quartered
  • 2 cups cooked roast chicken, shredded 
  • 1/2 cup grated cheddar cheese 
  • 3 tbsp olive oil
  • 3 tbsp champagne vinegar or white balsamic vinegar
  • 1 tsp Dijon mustard 
  • Salt and pepper to taste 

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Needed kitchenware
  • Item A
  • Item B
  • Item C
Instructions
1.
Massage the kale for a couple of minutes with 1/2 tbsp olive oil and a little salt. This makes it soft and much tastier.
2.
Add the kale to a bowl with the romaine, bacon, egg, chicken and cheese.
3.
Mix the oil, vinegar and mustard together. Season to taste.
4.
Add the dressing and toss to combine.
5.
Season salad with more salt and pepper to taste.
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Tip
Cost-saving tips
Halal Friendly
Abbi
Head Chef
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