A tasty chicken salad that’s high in protein and selenium.

Ingredients (serves 2)

• 120g chicken breast (no skin)

• 2 pieces rindless bacon, diced (fat trimmed)

• 3 cups cos lettuce, roughly torn

• 2 tbs parmesan cheese

• 1 cup croutons (1 slice toasted bread, diced)

• 1 egg, soft boiled

• Spray olive oil

Dressing

• 1 tbsp low-fat mayonnaise

• 1 tbsp Dijon mustard

• ½ lemon, juiced

• 2 anchovies canned in brine, finely diced (optional) 

Method

Heat a frypan on a medium heat and spray with olive oil. When pan is hot, place in the chicken breast. Cook each side for about five minutes. Turn the heat off and allow  the chicken to rest before slicing it lengthways.

Place the bacon on a baking tray in the oven at 180° C for approximately three minutes on each side until crispy. Once cooled, cut into small pieces.

Place the mayonnaise, Dijon mustard, lemon juice and anchovies into a blender for 30 seconds.

Place the cos lettuce, Parmesan cheese, bacon, croutons and sliced chicken into a bowl. Add the dressing over the top and toss through, and place the soft boiled egg on top.  

Recipe from Light & Delish

Looking for more chicken recipes? Why not try this chicken hot pot.

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