Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2814 / 673
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Poach chicken
Bring a pot of generously salted water to a boil. Once boiling, add the chicken breasts. Poach for 5-7 min until cooked through. Transfer to a chopping board to cool. Alternatively, fry the chicken in a hot pan with a drizzle of oil. Reserve the pot of water for the eggs.
2 Boil eggs
Bring the reserved pot of water to a boil. Once boiling, gently lower the eggs into the water, using a spoon. Cook the eggs for 7 min or until done to your liking, then submerge them in cold water to cool.
3 Fry bacon
Meanwhile, heat a pan over a medium heat with a drizzle of oil. Once hot, add the bacon and fry until browned and crispy. Transfer the bacon to a plate or chopping board.
4 Make dressing
Add the Dijon mustard and the whitebalsamicvinegar to a small bowl, mix. Gradually add the olive oil whisking constantly until smooth. Season with salt and pepper (see pro tip).
5 Prep salad
Chop the Romaine lettuce. Chop the tomatoes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Peel and quarter the eggs. Crumble the blue cheese. Chop the crispy bacon into small pieces. Slice the cooled chicken breasts.
6 Assemble salad
Divide the chicken, eggs, bacon, lettuce, tomatoes, avocado and blue cheese among plates. Drizzle with the dressing and serve immediately.
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