Everyone's favourite salad, but with a spicy twist! Crispy bacon, marinated tomatoes and rustic croutons are the stars of this speedy dinner. Our creamy DIY garlic-parmesan dressing will have your tastebuds on their toes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
100 g
Bacon Strips
2 unit(s)
Egg
(Contains Egg)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
113 g
Arugula and Spinach Mix
113 g
Baby Tomatoes
1 unit(s)
Lemon
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Spicy Mayo
(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit(s)
Garlic, cloves
2 unit(s)
Chicken Breasts
1 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
0.13 tsp
Sugar*
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Use the same pan to cook croutons in step 4.
Thinly slice chicken. Arrange chicken on top of plated salad.