Summer club salad

Total 35 min
Serves 4



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


  • 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.

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


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

Chatelaine Quickies: One pot pasta

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