Perfect addition to any Christmas Lunch!
Ingredients:
For the Salad:
2 Cos Lettuce
300g Bostock Smoked Chicken Breast, Sliced
100-120g Bostock Chicken Rashers
1 egg, soft-boiled and halved
1/3 cup dried cranberries
1/2 cup freshly grated parmesan
1.5 cups croutons
For the Dressing:
1/4 cup mayonnaise
1/4 tsp minced garlic
1 tbsp fresh lemon juice
1/2 tsp Dijion mustard
1/2 tsp Worcestershire sauce
1/4 cup freshly grated parmesan
1 tbsp milk
1/8 tsp salt
1/8 tsp black pepper
Method:
1. Make the dressing: Whisk together mayonnaise, garlic, lemon juice, Dijon mustard, Worcestershire sauce, Parmesan, milk, salt, and pepper in a bowl until smooth. Set aside.
2. Crisp the rashers: Cook the Bostock Chicken Rashers in a hot pan until crispy (about 3-4 minutes per side). Remove, cool slightly, and crumble or chop into bite-sized pieces.
3. Prepare the lettuce: Wash and roughly tear the cos lettuce into bite-sized pieces. Pat dry thoroughly.
4. Assemble the salad: In a large bowl, toss the lettuce with half the dressing until lightly coated. Add the sliced smoked chicken, crispy rashers, croutons, cranberries, and most of the Parmesan. Toss gently.
5. Serve: Top with remaining Parmesan, a soft-boiled egg half (if using), and drizzle with extra dressing to taste.
Enjoy!
Recipe re-purposed from Bostocks Brothers Organic Free Range Chicken