with Avocado, Chicken, Bacon and Cheese
|Saturated Fat Acids||9.7 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
- 8 ounces
- 3 tablespoons
- 2 slices
- 2 tablespoons
- 1 tablespoon
- ½ bunch
Watercress (or arugula)
- ½ bunch
- 1 ounce
Rinse chicken, pat dry and season with salt and pepper. Coat the skillet with a small amount of oil and heat. Cook the chicken until brown on all sides, about 3 minutes. Add water to cover the bottom of the skillet and cook covered for 4-6 more minutes over medium heat.
Pierce the egg, place in boiling water and boil until hard cooked, 8-9 minutes. Take chicken from the skillet, let cool and cut into cubes.
Remove the egg from boiling water, rinse under cold water and peel. Allow to cool slightly and chop finely.
Finely chop bacon and cook until crispy over medium heat in a non-stick pan.
Remove bacon from pan with a skimmer and drain well on paper towels.
Rinse tomatoes, remove seeds and cut into fine strips.
Cut avocado in half and remove the pit. Scoop out the flesh and cut into slices.
Combine the vinegar and mustard and season with salt and pepper to taste. Whisk in the remaining olive oil.
Rinse the lettuces and watercress, spin dry and cut into bite-sized pieces. Rinse chives, shake dry and cut into small rings.
Mix the chopped greens loosely in a large bowl.
Combine salad greens with chicken, tomatoes, avocado, chives, bacon and egg. Drizzle everything with the dressing. Crumble cheese over the salad, mix well and serve.