This salad is easy to make and can be prepared ahead of time. The spinach base makes a nice change from lettuce, and the generous serving of bacon gives it a decadent feel! It is good enough to eat plain, or you can add a dressing of your choice.
Ingredients:
- 280 g (9.9 oz) of chicken breasts
- 90 g (3.2 oz) of raw baby spinach
- 8 cherry tomatoes, halved
- 250 g (8.8 oz) of streaky bacon
- 2 eggs
- 50 g (1.8 oz) of cheddar cheese, cubed
Recipe:
- Grill the chicken breasts, and let them settle for 5 minutes before slicing them into bite-sized pieces with an electric knife.
- Grill the bacon until it is crispy, and cut it into small pieces with an electric knife.
- Bring a pot of water to the boil, add the eggs, turn the heat off and let the eggs cook in the water for 10 minutes before removing the pot from the element. Replace the hot water with cold water and let the eggs cool for 5 minutes before shelling them. Slice each egg with an egg slice.
- Spread the spinach onto two serving plates. Top each plate with the tomatoes, cheese, eggs, chicken, and bacon.
- Serve with or without your dressing of choice.
Nutritional Info:
| Calories | Carbs | Fibre | Net Carbs | Fat | Protein | |
|---|---|---|---|---|---|---|
| Chicken | 282 | 0 | 0 | 0 | 8 | 66 |
| Spinach | 21 | 3 | 2 | 1 | 0 | 3 |
| Tomatoes | 6 | 2 | 0 | 2 | 0 | 1 |
| Bacon | 770 | 1 | 0 | 1 | 70 | 37 |
| Eggs | 130 | 0 | 0 | 0 | 9 | 12 |
| Cheese | 200 | 0 | 0 | 0 | 17 | 12 |
| Total | 1,409 | 6 | 2 | 4 | 104 | 131 |
| Per serving (1/2) | 705 | 3 | 1 | 2 | 52 | 66 |
Even better when halved cherry tomatoes are sauteed in some olive oil, seasoned with fresh rosemary, dried garlic, and salt. They melt to form a dressing on their own.