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Chef's Salad
Irene MullerIrene Muller

Chef's Salad

Talk about a full plate and tummy with this protein packed Chef's Salad that has all of your favourite elements to satisfy your hanger!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5
Course: Salad
Cuisine: Global
Ingredients Method

Ingredients
  

  • 5 chicken breasts skinless and deboned
  • 5 rashers of bacon Optional, use chicken bacon instead
  • 1 baguette for the croutons white or whole-wheat will work
  • 1 egg (whisked)
  • 20 g raw flaked almonds
  • 2 crispy lettuce iceberg or  romaine lettuce hearts will do
  • 50 g smooth cream cheese (reduced fat)
  • 1 tbsp mayonnaise
  • 1 tsp dijon mustard
  • garlic powder
  • smoked paprika
  • grounded salt and black pepper
  • olive oil
  • 3 anchovies, finely chopped (optional)
  • 2 boiled eggs, halved (optional)

Method
 

  1. Using a wooden board, place boneless chicken breasts between two pieces in a resealable plastic bag.
  2. Starting in the centre and working out to the edges, pound lightly with the flat side of a meat mallet until the chicken is even in thickness then slice the bacon slices and place them on half of the baking sheet that has been lightly greased.
  3. Slice the baguette in half and then into quarters, toss it with egg, garlic powder, and salt spread them on the baking sheet with the bacon, and bake.
  4. They only take 10 minutes to bake (but if you have really fresh bread, they'll take longer to get golden brown) Place them under the grill for a minute, this will definitely help them to become crispy.
  5. Just keep your eye on it, remove it from the oven, and set it aside.
  6. Season the chicken breasts with paprika and garlic powder then place a heavy-based skillet on medium to high heat, add a little olive oil, add the seasoned chicken breasts and cook the chicken on both sides for about 2 to 3 minutes on each side, or until cooked, set aside to rest.
  7. When plating the salad, mix the cream cheese, dijon mustard, anchovies, and mayonnaise.
  8. Break up the washed lettuce, dry them with a paper towel then place the lettuce in your favourite salad bowl and mix well with the dressing.
  9. Sprinkle the croutons and bacon on the salad, slice the chicken breasts, add this to the salad and sprinkle with the almonds.
  10. Serve with boiled eggs, this is optional, serve immediately with more salad cream.