Romaine Lettuce with Egg, Olives, Nuts and Chicken Strips
- For the salad
- 100 grams
Chicken breasts (each about 150 grams)
cracked black Pepper
- 3 tablespoons
- 2 slices
- 50 grams
pitted black Olives
- 60 grams
- 50 grams
Hard-boil the eggs, drain and rinse with cold water, peel and cut into quarters. Rinse the lettuce hearts, trim and pluck into smaller pieces. Rinse the tomatoes, remove the core and cut into quarters. Cut the bacon into wide strips. Rinse the chicken breasts, pat dry, season with salt and pepper and saute in 2 tablespoons hot oil 2-3 minutes until golden brown. Add the bacon, turn the chicken breasts and cook another 2-3 minutes until done. Remove the crust from the toast, dice and saute in the remaining oil until golden brown. Drain on paper towels.
For the dressing, mix the yogurt with the balsamic vinegar and 3-4 tablespoons of water. Season with lemon juice, salt and sugar.
Arrange the lettuce with tomatoes, eggs, olives, diced cheddar and walnuts on plates decoratively and drizzle with the dressing. Top with the sliced chicken breasts and the bacon slices and serve sprinkled with croutons.