Crispy Chicken Salad with Bacon, Camembert & Avocado
Ingredients
For the chicken
4 Chicken (breast)
2 Eggs
100 g Breadcrumbs
4 tbsp Flour (plain)
Salt
Black pepper
5 tbsp Olive oil
For the salad
8 slices Bacon (streaky)
100 g Rocket salad
2 Avocado
150 g Camembert cheese
16 Tomatoes (cherry)
For the dressing
2 tbsp Mustard (Dijon)
2 tbsp Balsamic vinegar- 4 tbsp Olive oil
Instructions
Bread & Fry the chicken:
- Lightly flatten the chicken breasts and season with salt and pepper.
- Coat each piece in flour, then dip in beaten egg, then breadcrumbs.
- Heat olive oil in a large frying pan over medium heat.
- Fry chicken for 3–4 minutes per side until golden and fully cooked.
- Transfer to a cutting board and rest for 2 minutes, then slice into strips.
Salad:
- Lay out bacon slices in a cold frying pan. Cook over medium heat until crispy, turning as needed. Set aside.
- Slice the avocado, cherry tomatoes and Camembert.
- Divide rocket, avocado slices, cherry tomatoes, and Camembert between the plates.
- Top with crispy bacon (torn into pieces) and sliced chicken.
Add the dressing:
- In a small bowl, whisk together Dijon mustard, balsamic vinegar, olive oil, and a pinch of salt and pepper.
- Drizzle over the salad just before serving.
Throw in your flavor