BBQ chicken bacon layer salad

Name: BBQ chicken bacon layer salad
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 4 large chicken fillets (approx. 400 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 150 ml Barbecue Sauce; 250 g Diced ham; 6 Eggs (size M); 1 can (850 ml) Vegetable corn; 1 Cucumber (approx. 400 g); 750 g Tomatoes; 1 Vegetable onion (approx. 250 g); 1 Romaine lettuce (approx. 300 g); 250 g Gouda cheese; 2 ripe avocado; 4 Garlic cloves; 2 Beds Cress; 450 g Greek cream yoghurt; 7-10 Tbsp Juice of 2 limes; 100 ml Milk

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

4 large chicken fillets (approx. 400 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
150 ml Barbecue Sauce
250 g Diced ham
6 Eggs (size M)
1 can (850 ml) Vegetable corn
1 Cucumber (approx. 400 g)
750 g Tomatoes
1 Vegetable onion (approx. 250 g)
1 Romaine lettuce (approx. 300 g)
250 g Gouda cheese
2 ripe avocado
4 Garlic cloves
2 Beds Cress
450 g Greek cream yoghurt
7-10 Tbsp Juice of 2 limes
100 ml Milk

Directions

1
Wash the meat, dab dry and season with salt and pepper. Heat the oil in a pan and fry the meat all around. Remove and spread with barbecue sauce. Place on a baking tray. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 12-15 minutes. Fry diced ham crisply in hot frying fat. Take out and let drain on kitchen paper. Take out chicken fillets and let them cool down.
2
Boil eggs in boiling water for about 10 minutes until hard. Remove, rinse cold and peel the shell. Drain the corn in a sieve. Wash and clean the cucumber and cut into thin slices. Wash and clean the tomatoes and also cut them into slices. Peel onion and slice into thin rings. Wash, clean and slice the salad. Cut eggs and meat into slices. Grate Gouda coarsely.
3
Halve the avocados, remove the seeds and peel the flesh. Peel garlic. Cut the cress from the bed, put approx. 1/3 with the avocado and garlic in a bowl. Add yoghurt and lime juice and puree everything finely. Stir a little thinner with milk. Season to taste with salt and pepper. Layer all the salad ingredients with the sauce in a tall container. Keep cool until serving.