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What you need:
8 oz /230g boneless, skinless chicken breast
2 tsp extra virgin olive oil
1 oz / 28 g chopped garlic
pinch black pepper
3 hearts romaine lettuce chopped
2 lemons juiced
2 ripe avocados, halved and scooped from skins with a spoon, then 1 inch (2.5 centimeter) diced
2 vine ripe tomatoes, seeded and 1 inch diced
1 red onion, chopped
10 oz /270 g blue cheese crumbled
2 tbsp extra virgin olive oil
pinch black pepper
What you do:
Heat a grill pan , frying pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, chopped garlic, salt and pepper. Grill or pan-fry chicken 6 to 7 minutes on each side. Look for some browning. Remove from heat and let rest for 5 mins.
In a small pot, cover eggs with cold water and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. After the 10 mins, cool eggs under cold running water. Peel and chop.
Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.
Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle the remaining 2 tbsp extra virgin olive oil over lettuce. Season greens with salt and pepper, to taste.
Toss diced avocados with juice of remaining 1/2 lemon, to prevent browning.
Halve chicken breasts and chop the meat.
To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and crumbled blue cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.