Golden Chicken, Bacon & Cos Salad
with Dijon Dressing & Boiled Egg
Juicy bites of chicken, crispy bacon and perfectly boiled eggs are the stars of this show! All tossed together with crunchy cos lettuce and a drizzle of dijon mayo dressing, get ready to elevate your salad game to a whole new level of yum.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
We’ve replaced the radish in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
cucumber
1 head
cos lettuce
1
carrot
1 packet
chicken breast
1 packet
diced bacon
1 sachet
Aussie Spice Blend
½ packet
Dijon mustard
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
2
eggs
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook the eggs in boiling water, over high heat, until hard-boiled, 8-10 minutes. Drain and cool in cold water.
• Meanwhile, slice cucumber into half-moons. Roughly chop cos lettuce. Grate carrot. • Cut chicken breast into 2cm chunks.
• In a large frying pan heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, diced bacon and Aussie spice blend, tossing occasionally, until browned and cooked through, 5-6 minutes. • Meanwhile, peel boiled eggs and cut into wedges.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine dijon mustard (see ingredients), mayonnaise and a drizzle of white wine vinegar and olive oil. • Add cos lettuce, carrot and cucumber to the dressing. Toss to combine and season to taste. • Divide cos salad between plates. • Top with golden chicken, bacon and boiled egg. Enjoy!