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Sliced Chicken and Bacon with Mixed Leaves
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 8 slices Bacon
- 4 Chicken breasts
- 1 Lettuce (bib or iceberg)
- 1 Radicchio
- 1 cup sweet Corn (canned)
- 2 medium Tomatoes
- 2 eggs (hard-boiled)
- 1 Avocado
- 2 Tbsps lemon juice
- 1 Red onion
- For the dressing
- ½ cup Oil
- 3 Tbsps white wine vinegar
- 1 tsp strong Mustard
- 2 Tbsps chicken stock
- 1 tsp honey
- salt
- freshly ground peppers
- 2 Tbsps fresh microgreen
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Preparation steps
1.
Fry the bacon in a dry skillet until crisp and brown. Drain on kitchen paper.
2.
Wash the chicken fillets, pat dry and season with salt and pepper. Fry on all sides in the bacon fat for 8-10 minutes, or until cooked through. Take out and let cool.
3.
Meanwhile wash the lettuce and radicchio, tear into bite-sized pieces and mix.
4.
Drain the sweet corn. Wash, core and slice the tomatoes. Shell and slice the eggs. Peel and halve the avocado, remove the stone and cut the fruit into wedges. Sprinkle with lemon juice. Peel the onion and cut into rings.
5.
Arrange the lettuce, sweet corn, tomatoes, eggs, avocado and onion rings attractively on 4 plates.
6.
Mix the dressing ingredients, check the seasoning and pour over the salad. Slice the chicken and add to the salad.
7.
Scatter with roughly crumbled bacon. Serve sprinkled with cress.
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