Grilled Chicken Salad

Grilled Chicken Salad

  • 30 Mins
  • Serves 2

  • 4 Sunny Queen free range eggs
  • 450 grams warm grilled chicken breast, shredded or sliced
  • 2 rashers 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/maple syrup
  • 2 tablespoons whole egg mayonnaise
  • Step 1.

    To 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.

  • Step 2.

    Bring 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.

  • Step 3.

    To gently crack egg shells, roll eggs on a counter. Peel shells, then cut eggs in quarters.

  • Step 4.

    Layer kale, spinach, lemon segments, bacon chicken rosemary sprigs and celery into the plate or serving bowl. 

  • Step 5.

    Layer on egg quarters gently and scatter bread croutons. Finish with drizzles of dressing and serve.

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