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Portions
2
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Preparation
5 min.
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preparation
20 min.
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INGREDIENTS
2 Esslöffel Bay's Kitchen Garden Herb Vegan Mayonnaise
2 chicken breasts or vegan alternative
30g Parmesan shavings or vegan alternative
20g bacon strips or vegan alternative
20g gluten-free croutons
8 leaves of romaine lettuce
5ml olive oil
Spice for the chicken (optional)
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PREPARATION
Preheat the oven to 200°C, 180°C fan oven.
Using a meat mallet or rolling pin, pound each chicken breast to about 2cm thickness at the thickest part (this is just to ensure even cooking).
Line a baking pan with foil or baking paper and place the chicken breasts in it. You can season it with salt and pepper or even your favorite herbs like rosemary or oregano.
Once the oven is up to temperature, bake the chicken breasts for 18-20 minutes.
While the chicken breast is cooking, you can prepare the remaining salad. Shred the lettuce and divide it evenly between two bowls.
Divide half of the mayonnaise evenly between the two bowls.
Heat 5ml oil in a frying pan over medium-high heat and add the bacon strips. Turn the bacon strips regularly so that they crisp up evenly. Fry for about 5 minutes.
Once the chicken breast is cooked, remove it from the pan and cut it into 1cm wide strips or chop it roughly - whichever you prefer!
Add the chicken and bacon cubes to the salad and drizzle the remaining mayonnaise over it.
Finish with the croutons and parmesan!
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Rezept erstellt von Bay's Kitchen. Recipe created by Paul Hunt from @skinnychefhunt.
