🟡
Medium
Ingredients
- 150 g cooked chicken breast, diced
- 100 g crispy bacon, chopped
- 150 g mixed salad leaves
- 100 g roasted beetroot, cubed
- 1 ripe avocado, sliced
- 50 g blue cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
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1Arrange mixed salad leaves as the base in a large bowl or on individual plates.
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2Arrange diced chicken, bacon, beetroot, avocado, and blue cheese in neat rows over the salad.
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3In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt and pepper.
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4Drizzle the vinaigrette over the salad just before serving and toss gently to combine.