- Number of servings: Four
- Cooking time: 30 Minutes
- Fillet chicken Breasts — 450 grams
- Vegetable oil — 2 teaspoons
- Dried thyme — 1 teaspoon
- Cherry tomatoes — 200 grams
- Lettuce — 200 grams
- Blue cheese — 70 grams
- Bacon (slices) — 2 pieces
- Egg boiled — 2 pieces
- Avocado — 1 piece
- Light mayonnaise 0.25 Cup
- Lemon juice — 0.25 Cup
- Garlic — 1 clove
- Puree of anchovies — 1 teaspoon
- Worcestershire sauce — 0,5 teaspoons
- Ground black pepper — 1 pinch
- Extra virgin olive oil — 0.25 cups
Method of preparation
Chicken fillet wash, dry.
Add the butter, salt, pepper, stir, leave for 15 minutes. Place on grill pre-heated grill, cover with foil, cook for 11-13 minutes or a little longer, turning one
time. Let cool on the Board for 10 minutes, cut into strips or cubes.
For the filling, whisk 1/4 Cup light mayonnaise, 1/4 Cup fresh lemon juice, 1 crushed garlic clove, 1 tsp. mashed anchovies, 1/2 tsp Worcestershire, 1/4 tsp black pepper, greens to taste. Continuing to whisk, pour 1/4 Cup extra virgin olive oil, whisk to a smooth emulsion. The remains of the refueling can be stored in the refrigerator for 1 day.
Ready chicken chop. Avocado peel, cut into cubes. Cherry wrap in foil, bake
grill for 12 minutes, let cool. Cheese crumble with a fork. Tear lettuce, put in bowl, pour 3/4 of sauce and stir. On a dish lay out lettuce leaves on them – ranges: bacon,
eggs, baked tomatoes, chicken, cheese, avocado. Pour the remaining dressing.