Grilled chicken salad





Cook Time

30 mins


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Rating: 4.5/5 (2 votes cast)
Grilled chicken and egg salad


  • 4 Sunny Queen free range eggs
  • 450 grams warm grilled chicken breast shredded or sliced
  • 2 rashes crispy grilled bacon cut into pieces
  • 1/2 lemon segmented and deseeded
  • 250 grams baby spinach
  • 2 sprigs rosemary
  • 3 kale leaves roughly chopped
  • 6 inch celery stick cut into fine slices
  • 4 slices crusty bread, toasted and cut into cubes
  • 1/2 lemon juiced
  • 1 clove garlic thinly sliced
  • 2 tablespoons wholegrain mustard
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon honey
  • 2 tablespoons whole egg mayonnaise


View Steps

  1. Step 1To make dressing, squeeze juice from lemon half into a small bowl. Add mustard, honey and remaining 60ml (1/4 cup) oil. Whisk to combine. Add mayonnaise and whisk once more to combine. Season with salt and cracked pepper.
  2. Step 2Bring a saucepan of water to the boil. Gently add eggs and stir until water returns to the boil. Cook for 4 1/2 to 5 minutes for soft-boiled eggs. Drain and refresh under cold water.
  3. Step 3To gently crack egg shells, roll eggs on a counter. Peel shells, then cut eggs in quarters.
  4. Step 4Layer kale, spinach, lemon segments, bacon chicken rosemary sprigs and celery into the plate or serving bowl.
  5. Step 5Layer on egg quarters gently and scatter bread croutons. Finish with drizzles of dressing and serve.