Chargrilled chicken and egg salad

Recipes / Eggs

Dont worry about which came first - chicken and eggs taste sensational at the same time in this delicious summer salad.

Recipe «Chargrilled chicken and egg salad» presented in category Recipes / Eggs, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 5 eggs, at room temperature, 250g green beans, topped, halved, 2 pieces lavash bread, Olive oil cooking spray, 4 chicken breast fillets, trimmed , 175g packet shortcut rindless bacon, 100g mixed salad leaves, 1/4 cup olive oil , 2 tbsp red wine vinegar, 1 garlic clove, crushed, 1 tsp Dijon mustard.

Ingredients:

  • 5 eggs, at room temperature 
  • 250g green beans, topped, halved 
  • 2 pieces lavash bread 
  • Olive oil cooking spray 
  • 4 chicken breast fillets, trimmed 
  • 175g packet shortcut rindless bacon 
  • 100g mixed salad leaves 
  • 1/4 cup olive oil 
  • 2 tbsp red wine vinegar 
  • 1 garlic clove, crushed 
  • 1 tsp Dijon mustard 

Instructions

  1. Place eggs into a saucepan. Cover with cold water. Bring to a simmer, covered, over medium heat. Remove lid. Simmer for 9 minutes. Drain. Cool for 5 minutes. Cook beans in a saucepan of boiling salted water for 2 minutes or until bright green. Drain. Refresh under cold water. Peel eggs. Cut into quarters. Set beans and eggs aside.
  2. Preheat oven to 190°C. Place lavash onto a baking tray. Spray both sides with oil. Bake for 10 minutes or until crisp. Set aside to cool. Break into large pieces.
  3. Preheat a barbecue grill or chargrill on medium-high heat. Spray both sides of chicken and bacon with oil. Season with salt and pepper. Reduce heat to medium. Cook chicken for 4 minutes each side or until cooked through. Set aside. Cook bacon for 2 minutes each side or until crisp and golden. Stand for 5 minutes. Slice chicken. Cut bacon rashers in half, lengthways.
  4. Place salad leaves, chicken, bacon and beans into a large bowl. Toss gently.
  5. Make dressing Heat all ingredients in a saucepan over low heat until warm. Season with salt and pepper. Add warm dressing and lavash to salad. Toss. Divide between bowls. Top with eggs. Serve.