Ingredients

• 2 romaine lettuce hearts
• 1 small cucumber
• 200 g cherry tomatoes
• 2 small avocados
• 4 hard-cooked eggs
• 150 g feta cheese
• 100 g bacon
• 2 chicken breast fillets (approx. 150 g each)
• Salt and pepper
Dressing
• 8 tbsp olive oil
• 3 tbsp apple cider vinegar
• 3 tbsp lemon juice
• 2 tsp medium hot mustard
• 1 tbsp liquid honey
• Salt and pepper

Preparation

Remove the stalk from the romaine lettuce hearts, loosen the leaves, wash, spin dry, and cut into small pieces. Wash the cucumber and cut into slices. Wash and halve the cherry tomatoes. Cut the avocados in half, remove the stone, remove the flesh from thepeel, and dice coarsely. Peel and quarter the eggs. Cut feta into cubes.

Wash the chicken breast fillets, pat dry, and cut into strips. Halve the bacon in the middle and fry in a hot pan until crispy. Remove and allow to drain on paper towels. Fry the chicken strips in the pan in the bacon fat until crispy on all sides, season with salt and pepper.

Stir the specified ingredients into a dressing and season with salt and pepper.

In a large bowl marinate the romaine lettuce, cucumber slices, and tomatohalves in the dressing. Decorate with the avocado cubes, strips of bacon, chicken, eggs, and feta. Serve immediately.

Good with baguette.

Tip

The salad is also great as meal prep. To do so, layer the salad without dressing in appropriate FRESH & SAVE vacuum boxes in the following order: Cucumber slices, cut lettuce, avocado cubes, feta, tomato, and egg halves as well as bacon and chicken breast strips. Then vacuum and refrigerate until enjoyed. However, the chicken should be completely cool before vacuuming. Pack the dressing separately.