Ingredients
Leftover BBQ chicken or a large poached chicken breast
2 bacon rashers
2 eggs
1.5 c grape tomatoes
2 large handfuls of salad leaves (baby spinach, cos etc)
Turkish bread
Dressing
1 tbs mayonnaise
1 tbs white vinegar
4 anchovy fillets, finely chopped
1 chilli, finely chopped or 1 tsp chilli paste
1 tbs capers, roughly chopped
3 dill sprigs, cut roughly
1 garlic clove, minced
Method
Serves 2 people
A point to remember is that all the different elements can be made a day or 2 in advance and placed in the fridge till you’re ready to assemble and eat.
Boiled eggs – For perfectly cooked hard boiled eggs, pierce the shell, bring a small saucepan of water up to the boil and gently place eggs into the water. Cook for 10 minutes. Remove from the heat and then immerse in cold water till needed. Slice in half.
Chicken- If you are poaching your chicken, bring a small saucepan of salted water or chicken stock up to boil, place in the chicken breast and let the the water come back up to a gentle simmer. Cook for 10 minutes and then turn off. Let the chicken cool in the stock till needed. Roughly chop.
Croutons- Cut off a piece of Turkish bread large enough to make about 1 cup of croutons (cubed, bite size pieces of dried bread). With it still in one piece, rub with some garlic and then spray on some oil. Place in a low heat oven, about 120°c/245°f and cook till crispy which will be about 15 minutes. Remove and then break up into pieces
Bacon – Fry up the roughly chopped bacon till lightly crispy, drain on absorbent paper and set aside when done.
Lettuce – Wash and pat dry the salad leaves
Tomatoes – Wash and cut in half
Dressing – Place all the ingredients together in a small jar with a lid and give a good shake.
To assemble – Place all the salad ingredients except the eggs and dressing into a large bowl and give a little toss to mix it up. Place the eggs over the top and drizzle over the dressing.
Recommended for you
- Leftover BBQ chicken or a large poached chicken breast
- 2 bacon rashers
- 2 eggs
- 1.5 cup grape tomatoes
- 2 large handfuls of salad leaves (baby spinach, cos etc)
- Turkish bread
- 1 tbs mayonnaise
- 1 tbs white vinegar
- 4 anchovy fillets, finely chopped
- 1 chilli, finely chopped or 1 tsp chilli paste
- 1 tbs capers, roughly chopped
- 3 dill sprigs, cut roughly
- 1 garlic clove, minced
- A point to remember is that all the different elements can be made a day or 2 in advance and placed in the fridge till you’re ready to assemble and eat.
- For perfectly cooked hard boiled eggs, pierce the shell, bring a small saucepan of water up to the boil and gently place eggs into the water. Cook for 10 minutes. Remove from the heat and then immerse in cold water till needed. Slice in half.
- If you are poaching your chicken, bring a small saucepan of salted water or chicken stock up to boil, place in the chicken breast and let the the water come back up to a gentle simmer. Cook for 10 minutes and then turn off. Let the chicken cool in the stock till needed. Roughly chop.
- Cut off a piece of Turkish bread large enough to make about 1 cup of croutons (cubed, bite size pieces of dried bread). With it still in one piece, rub with some garlic and then spray on some oil. Place in a low heat oven, about 120°c/245°f and cook till crispy which will be about 15 minutes. Remove and then break up into pieces
- Fry up the roughly chopped bacon till lightly crispy, drain on absorbent paper and set aside when done.
- Wash and pat dry the salad leaves
- Wash and cut in half
- Place all the ingredients together in a small jar with a lid and give a good shake.
- Place all the salad ingredients except the eggs and dressing into a large bowl and give a little toss to mix it up. Place the eggs over the top and drizzle over the dressing.