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Roast Chicken and Black Pudding Salad
Ingredients
| 1 | chicken leg, roasted |
| 2 slice(s) | black pudding |
| 4 slice(s) | bacon, smoked |
| handful | mixed lettuce leaves |
| 1 slice(s) | white bread |
| 2 medium | eggs |
| For the Dressing: | |
| olive oil | |
| fresh lemon juice | |
| salt and pepper, to taste |
Method
Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a
Heat oil in a frying pan and fry bread cubes until browned. Remove cubes from pan and set aside.
Remove chicken from bone, dice the bacon and pudding and add all to the frying pan. Cook until the bacon is crispy and the pudding is heated through.
In a bowl, combine the chicken, bacon, black pudding, lettuce leaves. Drizzle with the dressing and toss well.
Transfer mixture to a serving dish or individual plates and sprinkle croutons on top.
Fry the eggs until just cooked and then place on top of the salad.
Remove chicken from bone, dice the bacon and pudding and add all to the frying pan. Cook until the bacon is crispy and the pudding is heated through.
In a bowl, combine the chicken, bacon, black pudding, lettuce leaves. Drizzle with the dressing and toss well.
Transfer mixture to a serving dish or individual plates and sprinkle croutons on top.
Fry the eggs until just cooked and then place on top of the salad.
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