🍽️ Crispy Chicken Salad with Eggs, Olives, and Nuts

Name: Crispy Chicken Salad with Eggs, Olives, and Nuts
Total time: 30 min
Yield: 4 servings
Ingredients: 4 eggs; 4 romaine lettuce hearts; 4 tomatoes; 100 g breakfast bacon (in slices); 2 chicken breast fillets (approx. 150 g each); salt; black pepper (cracked); 3 tbsp olive oil; 2 slices toast bread; 50 g black olives (pitted); 60 g cheddar; 50 g walnut kernels; 4 tbsp yogurt (low-fat); 2 tbsp white balsamic vinegar; lemon juice; salt; 1 pinch sugar

643 kcal · 30 min · 4 servings

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Ingredients

4 eggs
4 romaine lettuce hearts
4 tomatoes
100 g breakfast bacon (in slices)
2 chicken breast fillets (approx. 150 g each)
salt
black pepper (cracked)
3 tbsp olive oil
2 slices toast bread
50 g black olives (pitted)
60 g cheddar
50 g walnut kernels
4 tbsp yogurt (low-fat)
2 tbsp white balsamic vinegar
lemon juice
salt
1 pinch sugar

Instructions

1. Boil the eggs in a pot of water until hard-boiled. Immediately rinse them under cold water to help remove the shell. Peel the eggs and cut them into quarters.
2. Rinse the romaine lettuce hearts under running water. Remove tough stem ends and tear the leaves into bite-sized pieces if necessary.
3. Wash the tomatoes. Cut out the hard stem area and quarter the tomatoes.
4. Cut the bacon into wide strips.
5. Wash the chicken breast fillets and pat them dry with a kitchen towel. Season them with salt and pepper.
6. Heat 2 tablespoons of oil in a frying pan over high heat. Fry the chicken breast for 2 to 3 minutes until golden brown.
7. Add the bacon strips to the pan. Turn the chicken breast and cook everything together for another 2 to 3 minutes.
8. Cut the crusts off the toast slices. Cut the bread into small cubes.
9. Fry the bread cubes in the remaining oil in the pan until golden and crispy.
10. Place the croutons on kitchen paper to absorb any excess fat.
11. Whisk the yogurt in a bowl with the balsamic vinegar and 3 to 4 tablespoons of water.
12. Season the dressing with lemon juice, salt, and sugar. Adjust the amount to your taste.
13. Spread the washed salad on plates. Decorate it with the tomato quarters, eggs, olives, and diced cheddar cheese.
14. Sprinkle the walnut kernels over the salad.
15. Slice the cooked chicken breast.
16. Place the chicken slices and bacon on the salad.
17. Drizzle the salad with the prepared dressing.
18. Sprinkle the dish with the crispy croutons and serve immediately.

Nutrition per serving

kcal: 643
Protein: 42 g · Fett/Fat: 46 g · Carbs: 14 g