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🍽️ Colorful Romaine Salad with Grilled Chicken

850 kcal · 30 min · 4 servings

Ingredients

• 1 Romaine lettuce head
• 2 chicken breast fillets
• 2 hard-boiled eggs
• 1 ripe avocado
• 8 tomatoes
• 8 slices white bread
• salt
• cold-pressed olive oil
• balsamic vinegar
• pepper (from the mill)
• 1 garlic clove
• 200 g Gorgonzola (possibly another blue cheese is also possible)

Instructions

1. 1. Thoroughly wash the romaine lettuce leaves and remove the tough outer leaves.
2. 2. Cut the boiled eggs lengthwise into four equal quarters.
3. 3. Peel the avocado, halve it, remove the pit, and slice the flesh into long strips.
4. 4. Wash the tomatoes and cut them into quarters.
5. 5. Cut the Gorgonzola cheese into small cubes.
6. 6. Wash the chicken breast fillets and pat them dry with a kitchen towel.
7. 7. Season the fillets with salt and pepper.
8. 8. Heat two tablespoons of oil in a frying pan.
9. 9. Sear the chicken fillets on both sides until browned.
10. 10. Reduce the heat, cover the pan, and let the meat cook for five to eight minutes.
11. 11. Slice the cooked chicken meat into moderately thick slices.
12. 12. Place the bread under the hot oven grill and toast both sides.
13. 13. Drizzle the toasted bread slices with oil and season with salt.
14. 14. Whisk five tablespoons of oil, three tablespoons of balsamic vinegar, and two tablespoons of water in a bowl.
15. 15. Season the dressing with salt and pepper.
16. 16. Peel a garlic clove and press the juice directly into the vinaigrette.
17. 17. Arrange the romaine lettuce leaves on the plates.
18. 18. Place the avocado strips, egg quarters, tomato pieces, chicken slices, and Gorgonzola cubes on the salad.
19. 19. Garnish the salads with the toasted bread slices.
20. 20. Drizzle everything with the vinaigrette and serve the salad.
21. 21. Season the finished salad to taste with additional pepper.

Nutrition per serving

• kcal: 850
• Protein: 45 g · Fett/Fat: 52 g · Carbs: 48 g