The loaded classic: chicken, bacon, egg, avocado and crisp romaine

$9.01/serving$9.31at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• chicken breast350 g
• bacon4 strips
• egg2 ea
• romaine1 head
• avocado1 ea
• cherry tomato1 pint
• feta cheese1/2 cup, crumbled
• olive oil3 tbsp
• red wine vinegar1 tbsp
• mustard1 tsp

Method

1Boil the eggs

• •Cover the eggs with cold water in a small pot and bring to a boil.
• •Boil 9 minutes, then move the eggs to ice water.
• •Peel and quarter them.

2Cook the bacon and chicken

• •Meanwhile, cook the bacon in a large pan over medium heat 5 to 6 minutes until crisp, then drain on paper towel.
• •Season the chicken breast with salt and pepper.
• •Cook it in the bacon fat over medium-high heat 5 to 6 minutes per side until it reads 165F.
• •Rest the chicken 5 minutes, then slice it.

3Make the dressing

• •Whisk the olive oil, red wine vinegar and mustard with a pinch of salt and pepper until it emulsifies.

4Assemble

• •Chop the romaine and spread it over two wide bowls.
• •Halve the cherry tomatoes and slice the avocado.
• •Arrange the chicken, bacon, eggs, tomatoes and avocado in neat rows.
• •Crumble the feta over everything.

5Plate

• •Drizzle the dressing over the rows just before eating.