BLT chicken salad
904 kcal per person
48g Protein
44g Carbs
60g Fat
14g Fiber
Ingredients
- 1 clove garlic (5 g)
- 1 tablespoon balsamic vinegar (15 ml)
- 1 ½ tablespoon olive oil (23 ml)
- ½ teaspoon Italian seasoning (1 g)
- 1 teaspoon honey (7 g)
- 3 ounces chicken breast (84 g)
- 1 egg
- 2 slices bacon
- 2 tomatoes
- ½ avocado
- ¼ red onion
- 1 stalk celery
- 2 handfuls iceberg lettuce, shredded (60 g)
- 1 ounce grated cheese (28 g)
- 2 slices bread, whole wheat
Preparing this recipe
- Press the garlic clove. In a small bowl, stir together the garlic, balsamic vinegar, oil, Italian herbs, honey and some salt and pepper.
- Mix half of the marinade with the chicken breast in a bowl and let it marinate for 5 minutes. Reserve the other half as a dressing.
- Cook the eggs in a pot of water for 8-9 minutes until hard-boiled. Rinse with cold water, peel the eggs and cut them into quarters.
- Heat a frying pan and cook the bacon slices on both sides for 2 minutes until crispy. Let them cool and then cut into pieces.
- In the same frying pan, cook the chicken breast on both sides until crispy, cooked through and golden brown, about 5 minutes per side. Let it rest for a few minutes, then slice.
- Dice the tomatoes, slice the avocado, finely chop the red onion and slice the celery.
- Divide the lettuce over a deep plate. Arrange the chicken breast, eggs, bacon, tomato, avocado, red onion, celery and cheese on top.
- Drizzle the rest of the dressing over the salad and serve with the (toasted) bread.
Tip van FitChef
1. It is delicious to replace the grated cheese with Parmesan.
2. If you prefer a bit of heat, a pinch of red pepper flakes in the dressing can give the salad a subtle kick.
