Post by racheal on Jan 30, 2013 5:31:11 GMT -5
Yum! This classic salad is filling and delicious!
Quantity: 6 serves
Prep Time: 20 mins
Cooking Time: 15 mins
Nutrition Facts:
per serving 2121 kilojoules/507 calories, 43 g protein, 35 g total fat, 11 g saturated fat, 219 mg cholesterol, 4 g carbohydrate, 3 g fibre
Ingredients
2 c (500 ml/16 fl oz) chicken stock
1⁄2 c (125 ml/4 fl oz) dry white wine
1 lemon small
4 chicken breast fillets (about 600 g/1 lb 8 oz in total) skinless
4 (slices) bacon rashers
3 eggs medium
1 head red mignonette (bibb) lettuce small
2 c trimmed watercress
3 tomatoes (about 500 g/1 lb) medium
1 avocado large
150 g (5 oz) blue cheese (I use colby)
2 T white wine vinegar
2 t finely chopped tarragon
1 t dijon mustard
1 t honey (or truvia, but for my husband I stick to the honey)
1 clv garlic
2T olive oil
freshly ground black pepper and
Preparation
Combine stock, wine and lemon in a medium saucepan; bring to a boil.
Reuce heat; add chicken.
Simmer, covered, about 15 minutes or until cooked through.
Drain chicken; cut into bite-size pieces.
Leave to cool.Cook bacon in a frying pan over high heat until crisp.
Drain on paper towels.Tear lettuce leaves into small pieces.
Arrange lettuce and watercress on individual serving plates and top with chicken, bacon, eggs, tomatoes, avocado and cheese.To make vinaigrette, whisk oil, vinegar, tarragon, mustard, honey and garlic until combined.
Add salt and pepper to taste.
Drizzle salad with vinaigrette. .
Quantity: 6 serves
Prep Time: 20 mins
Cooking Time: 15 mins
Nutrition Facts:
per serving 2121 kilojoules/507 calories, 43 g protein, 35 g total fat, 11 g saturated fat, 219 mg cholesterol, 4 g carbohydrate, 3 g fibre
Ingredients
2 c (500 ml/16 fl oz) chicken stock
1⁄2 c (125 ml/4 fl oz) dry white wine
1 lemon small
4 chicken breast fillets (about 600 g/1 lb 8 oz in total) skinless
4 (slices) bacon rashers
3 eggs medium
1 head red mignonette (bibb) lettuce small
2 c trimmed watercress
3 tomatoes (about 500 g/1 lb) medium
1 avocado large
150 g (5 oz) blue cheese (I use colby)
2 T white wine vinegar
2 t finely chopped tarragon
1 t dijon mustard
1 t honey (or truvia, but for my husband I stick to the honey)
1 clv garlic
2T olive oil
freshly ground black pepper and
Preparation
Combine stock, wine and lemon in a medium saucepan; bring to a boil.
Reuce heat; add chicken.
Simmer, covered, about 15 minutes or until cooked through.
Drain chicken; cut into bite-size pieces.
Leave to cool.Cook bacon in a frying pan over high heat until crisp.
Drain on paper towels.Tear lettuce leaves into small pieces.
Arrange lettuce and watercress on individual serving plates and top with chicken, bacon, eggs, tomatoes, avocado and cheese.To make vinaigrette, whisk oil, vinegar, tarragon, mustard, honey and garlic until combined.
Add salt and pepper to taste.
Drizzle salad with vinaigrette. .