This Recipe Serves 2.

Salad

• 1 cos lettuce – leaves removed & washed, base chopped and discarded
• 4 rashers bacon, diced (short cut) all fat removed
• 2 slices bread, cubed
• 1 clove garlic cooked
• Shaved or grated parmesan cheese (optional)
• 2 small chicken fillets, skin off (500g)

Dressing

• 1 clove garlic – cooked
• 1 tablespoon Dijon mustard
• 2 tablespoon lemon juice
• 2 teaspoon Worcestershire sauce
• 2 tablespoon olive oil

1. Pan fry bacon with a quick spray of olive oil spray in pan.  Set aside and once cooled chop into chunks. In the same frypan, drizzle a splash of olive oil and on low heat fry for 30 seconds the sliced garlic, remove and set aside.  Keep frying pan going place bread into frypan and cook until crispy.  Take off and cut off crusts and then cube, set aside.
2. To make the dressing, place all the dressing ingredients in a small bowl and whisk until combined – alternatively place in a jar and shake. 
3. Heat frypan and panfry chicken breast each side for around 3-5 mins and place into oven for a further 10 mins to finish off.  Set aside to rest, season with pepper, after 5 mins slice chicken.
4. In a large bowl, place chopped lettuce, bacon, garlic and dressing mixture and mix around with tongs until all ingredients are slightly coated.  Place on plate, sprinkle croutons.
5. Place sliced chicken on top of salad.

You have the option of including a poached egg and parmesan cheese on this salad, however this will increase the fat content.  The nutritionals above have been compiled without these 2 ingredients.

We have used wholemeal bread for the croutons for an additional boost of fibre.

We'd love to know what you think of this recipe.
Please email your feedback to sharrelle@weightloss.com.au.

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