Ingredients
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1 tablespoon olive oil
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1 garlic clove, crushed
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1⁄2 x 450g loaf ciabatta, thinly sliced
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4 rashers streaky bacon
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4 small chicken breast fillets
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1/2 cup Greek-style yoghurt
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2 tablespoons lemon juice
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2 tablespoons chopped fresh flat-leaf parsley
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2 red baby cos lettuces, leaves separated
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1 Lebanese cucumber, halved, sliced diagonally
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2 stalks celery, sliced diagonally
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200g green seedless grapes, halved
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1/4 cup pecans, roughly chopped
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3 hard-boiled eggs, diced
Method
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1Heat a chargrill pan or barbecue grill on medium-high heat. Combine oil and garlic in a bowl. Brush over both sides of bread. Cook bread and bacon for 1 minute each side or until charred. Transfer to a tray. Roughly tear bacon.
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2Add chicken to pan. Cook for 6 to 8 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Set aside for 5 minutes. Slice thickly.
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3Meanwhile, combine yoghurt, lemon juice and chopped parsley in a bowl. Season with pepper.
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4Arrange lettuce, chicken, bread, bacon, cucumber, celery, grapes and pecans on a platter. Drizzle with dressing and sprinkle with egg. Serve.
Source: taste.com.au
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