Chop the ingredients into roughly equal-sized cubes (except for the onion) and arrange them in strips. Ideal for taking to work (keep the dressing separate).
Ingredients
Chicken
- 200 g chicken breast fillet
- 1 tablespoon oil
- 1/2 teaspoon mustard
- 1/2 teaspoon honey
- 1 teaspoon olive oil
And
- 150 g bacon (e.g., boiled)
- 2 hard-boiled eggs
- 1 avocado
- 1 tomato or 10 cherry tomatoes
- 1 apple or 1/4 onion
- 70 g blue cheese
- Lettuce (e.g., romaine, iceberg)
Vinaigrette
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon mustard
- Salt and pepper
Preparation
Clean, rinse, and pat dry the chicken breast. Season with salt and coat with olive oil. Grill for 5 minutes on one side, flip, and grill for another 5 minutes. Meanwhile, mix mustard, honey, and olive oil. Brush half of this mixture onto the top of the chicken and grill for an additional 1.5 minutes, flip, brush, and grill for another 1.5 minutes. Set chicken aside on a plate and let it rest for a few minutes before slicing.
Dice the bacon and fry over low heat until lightly browned, then drain excess fat. Peel and chop the hard-boiled eggs. Dice the tomato and drain any excess juice on a sieve. Halve or quarter the cherry tomatoes. Peel and dice the avocado, optionally drizzling with lemon juice to prevent browning. Slice the onion into thin strips or small cubes. Dice the apple and drizzle with lemon juice as well. Chop the cheese and lettuce into cubes.
Arrange the prepared ingredients on a plate in strips next to each other. Combine the vinaigrette ingredients using a whisk and drizzle over the salad just before serving.
