New!
Chicken, egg, avocado & bacon salad
693 kcal per person
51g Protein
15g Carbs
48g Fat
8g Fiber
Ingredients
- 1 egg
- 5 ounces chicken breast (140 g)
- 1 tablespoon olive oil (15 ml)
- 3 slices bacon
- ½ avocado
- ½ cucumber
- 6 radishes
- ¼ red onion
- 1 handful mixed salad (30 g)
- 1 teaspoon yellow mustard (7 g)
- 1 ½ teaspoon honey (10 g)
- 1 ½ teaspoon vinegar (8 ml)
Preparing this recipe
- Boil the egg for 6-8 minutes in a pot of water. Hold the egg under cold running water, peel and halve it.
- Season the chicken breast with some pepper and salt. Heat half of the oil in a pan. Fry the chicken breast for 12-15 minutes until golden brown and fully cooked, turning regularly. Let the chicken cool slightly and then slice it.
- In the same pan, fry the bacon slices until crispy. Cut them into pieces.
- Dice the avocado, slice the cucumber and radishes and cut the onion into half rings. Combine everything in a bowl and add the lettuce.
- Add the chicken, bacon and egg to the salad.
- Prepare a dressing using the other half of the oil, mustard, honey and vinegar by stirring them together in a small bowl. Drizzle the dressing over the salad, season with pepper and salt to taste and serve the salad in the bowl.
Tip van FitChef
Season the chicken breast with some garlic powder or oregano.
