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Chefs salad with poached egg

message posted 01-Mar-07 20:45:05

Ingredients (serves 4)
2 tbs wholegrain mustard
2 tbs honey
1 garlic clove, crushed
4 tbs olive oil
2 (about 100g each) skinless single chicken breast fillets
4 rashers bacon, rind removed
1 cup toasted salad croutons
1 avocado, peeled, sliced
4 vine-ripened tomatoes, cut into wedges
1 butter lettuce, torn into bite-size pieces
1 small Spanish onion, sliced
1 cup baby spinach leaves
4 soft-boiled eggs
Whisk mustard, honey, garlic and half the oil in a shallow bowl. Add chicken and stir to coat. Set aside for 10 minutes to marinate.
Fry bacon in a frying pan until crisp then transfer to a plate lined with paper towel to drain. Break into small pieces and place in a bowl with croutons, avocado, tomatoes, lettuce, onion and spinach. Set aside.
Heat remaining oil in a medium frying pan, add the chicken, reserving the marinade, and pan-fry over medium heat for 3-4 minutes each side until golden. Transfer to a plate and set aside to rest.
Meanwhile, add the reserved marinade to pan, swirl and simmer, stirring, for 1 minute. Add the chicken's resting juices.
Reheat eggs for 30 seconds in a pan of simmering water. Slice chicken, toss into salad. Serve with an egg and warm dressing.
delicious. - April 2002 , Page 69
Recipe by Valli Little

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