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Chargrilled chicken and egg salad
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Savor the perfect balance of flavors with a summer salad featuring both chicken and eggs.
Ingredients:
  • 5 eggs, at room temperature
  • 250g green beans, topped, halved
  • 2 pieces lavash bread
  • 4 chicken breast fillets, trimmed
  • 175g packet shortcut rindless bacon
  • 100g mixed salad leaves
  • 56.88 gm olive oil
  • 40.00 ml red wine vinegar
  • 1 garlic clove, crushed
  • 5.90 gm Dijon mustard
Instructions:
  • 1. Add eggs to a saucepan and cover with cold water. Simmer, covered, over medium heat, then remove lid and simmer for 9 minutes. Drain and cool for 5 minutes. 2. In a separate saucepan, cook beans in boiling salted water for 2 minutes or until bright green. Drain and refresh under cold water. 3. Peel eggs, cut into quarters, and set aside with the beans.
  • Preheat the oven to 190°C. Place lavash on a baking tray, then generously spray both sides with oil. Bake for about 10 minutes until crisp. Allow it to cool before breaking it into large pieces.
  • Preheat the barbecue grill or chargrill to medium-high heat. Coat the chicken and bacon with oil and season with salt and pepper. Grill the chicken for 4 minutes per side until fully cooked. Set aside. Grill the bacon for 2 minutes per side until crisp. Allow to rest for 5 minutes, then slice the chicken and halve the bacon rashers lengthwise.
  • Combine salad leaves, chicken, bacon, and beans in a large bowl. Gently toss to mix.
  • In a saucepan, gently warm all dressing ingredients over low heat. Season with salt and pepper, then drizzle the warm dressing over salad along with lavash. Toss to combine, divide into bowls, and garnish with eggs before serving.

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