Colorful Salad with Chicken
Ingredients
- For the salad
- 6 slices Bacon
- 2 Chicken breasts
- 1 smaller Lettuce
- 1 sm head Radicchio
- 150 grams Corn (canned)
- 2 Tomatoes
- 2 eggs (hard-boiled)
- 1 Avocado
- 2 Tbsps lemon juice
- 1 Red onion
- For the dressing
- 4 Tbsps vegetable oil
- 2 Tbsps White vinegar
- 1 tsp sharp Mustard
- 2 Tbsps Chicken broth
- 1 tsp honey
- salt (to taste)
- freshly ground freshly ground pepper (to taste)
- 2 Tbsps fresh Cress
Preparation steps
Fry the bacon in a pan until crisp. Remove from pan and drain on paper towel.
Rinse chicken and pat dry. Season with salt and pepper to taste and sauté the chicken in the pan with the bacon fat, about 8–10 minutes on each side. Remove and let cool.
Meanwhile, rinse and dry the lettuce and radicchio. Pull apart into bite-size pieces and combine.
Drain the corn.
Rinse and slice tomatoes.
Peel eggs and cut into slices.
Peel avocado, cut in half, remove seed, cut into wedges, and sprinkle with lemon juice.
Peel onion and slice into rings.
Arrange the salad decoratively on 4 plates with corn, tomatoes, eggs, avocado, and onion rings. Combine the dressing ingredients, season to taste, and pour over the salads. Cut the chicken into slices, arrange on the salads, and sprinkle with crumbled bacon. Garnish with watercress.
