Summer club salad

1

TOTAL TIME

35 min

Serves

4

Summer club salad

Photo, Erik Putz.

A protein-packed salad that's creamy, zesty and fresh.

Ingredients

  • 3 skinless, boneless chicken breasts , halved lengthwise
  • 4 eggs
  • 4 slices bacon , cut into 1/2-in. slices
  • 1/4 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tsp white vinegar
  • 1 head romaine lettuce
  • 1 avocado , sliced
  • fresh pepper , to season

Instructions

  • BOIL a large pot of water. Add chicken and eggs. Boil eggs until medium soft, about 7 min, then remove with a slotted spoon and rinse under cold water. Continue simmering chicken until it is cooked through, about 10 min. Transfer chicken to a plate. Using 2 forks, shred chicken.
  • HEAT a medium non-stick frying pan over medium. Add bacon, and cook until crisp, 4 to 5 min per side. Transfer bacon to a paper-towel-lined plate.
  • WHISK mayonnaise with Dijon mustard and white vinegar in a small bowl until smooth.
  • CHOP romaine lettuce into bite-sized pieces. Divide among 4 plates. Top with sliced avocado, shredded chicken and bacon. Drizzle with mayo mixture. Season with fresh pepper. Peel eggs and slice in half. Arrange on top of salads.

Chatelaine Quickies: One pot pasta

Nutrition (per serving)

  • Calories
  • 465,
  • Protein
  • 41 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 29 g,
  • Fibre
  • 7 g,
  • Sodium
  • 456 mg.
  • Excellent source of
  • Vitamin A

Get instructions on boiling eggs to the perfect medium-runny centre here.

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