Chicken, bacon and curly endive salad with croutons

Recipe~Finder

Cooking time: Less than 30 minutes

Healthy options: Healthy; Low carb

Type: Family; Kids; Salad

Tools

Kitchen friendly view

Chicken, bacon and curly endive salad with croutons

Ingredients

3 cups bread cubes (about 2cm each) from an Italian-style loaf
1 tablespoon extra virgin olive oil
4 fresh eggs, poached
1 large bunch curly endive
1 punnet cherry tomatoes, halved
handful of basil leaves
1 barbecue chicken, skin removed, flesh shredded
250g rindless bacon, grilled until crisp,broken into pieces

1½ tablespoons sherry vinegar or red wine vinegar
1 tablespoon Dijon-style mustard
1/3 cup extra virgin olive oil

Preparation method

Preheat oven to 190°C (170°C fan).

Place bread cubes in a large bowl, add oil and season with coarse salt. Toss well, then spread onto a baking sheet. Bake for about 10 minutes, until golden and crisp, turning cubes over halfway through. Set aside to cool.

To make dressing, combine vinegar and mustard in a large bowl and whisk until smooth. Add oil gradually, whisking constantly until mixture has thickened. Season and set aside.

To poach eggs, first break them into tea cups. Bring about 8cm of water to the boil in a saucepan, add a splash of vinegar if desired. Create a whirlpool by stirring water with a wooden spoon. Slide eggs in gently. Turn heat to low and cook until whites are set and yolks are still liquid. Remove and drain.

To make the salad, in a large bowl combine curly endive, tomatoes, basil, croutons and dressing. Toss well. Add chicken and bacon and place eggs on top.

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