Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A protein powerhouse in a bowl.
Equipment: Frying pan; saucepan
Measures and names
Ingredients
- 2 cooked chicken breasts, sliced
- 4 rashers of bacon, crisped
- 4 eggs, boiled and halved
- Salad leaves and cherry tomatoes
- 1 avocado, sliced
- 3 tbsp olive oil, 1 tsp mustard, lemon (dressing)
- Salt and black pepper
Method
- Boil the eggs for 8 minutes, then cool in cold water, peel and halve. Fry the bacon until crisp.
- Whisk the olive oil, mustard, lemon juice and seasoning into a dressing.
- Lay the leaves and tomatoes in bowls.
- Top with the chicken, bacon, eggs and avocado.
- Drizzle with the dressing and season with black pepper — the bacon brings the salt.
Swaps and tips
Boil the eggs and cook the chicken and bacon ahead so the salad takes minutes to assemble.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 68 g | 3 g | 5 g | 62 g | 834 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
