Chicken, bacon and egg salad

Ingredients for 4 servings:

• 280 g chicken breast fillet(s)
• 1 lemon(s)
• salt and pepper
• 1 bay leaf
• 3 peppercorns, black
• 50 g breakfast bacon
• 2 eggs
• 1 ½ large tomatoes
• 1 ½ avocados, ripe
• 100 g feta cheese
• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 tsp honey
• 1 head of iceberg lettuce
• 1 bunch arugula
• ½ bunch basil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Boil the eggs hard. Rinse the lemon in hot water, grate the zest, and bring to a boil with ½ liter of water, salt, the bay leaf, and the peppercorns. Rinse the chicken breast fillet, drain, add to the stock, and simmer covered over medium heat for 15 minutes. Remove the cooked chicken, let it cool, and dice it. Fry the bacon in a pan over low heat until crispy, then let it cool on kitchen paper. Peel and quarter the boiled eggs. Wash the tomatoes, dry them, remove the stems, and dice them. Halve the avocados, remove the pits, and dice the flesh. Dice the feta. Mix the oil, vinegar, salt, pepper, and honey to make a sauce. Mix the diced chicken, avocado, and tomato separately with 2 tablespoons each of the salad dressing. Wash the iceberg lettuce and arugula, pat them dry, and tear them into pieces. Mix with 2 tablespoons of salad dressing and serve in a glass. Arrange the tomatoes, avocado, eggs, feta, bacon, and chicken cubes on the salad. Scatter the basil leaves over the salad. Drizzle the salad with the remaining salad dressing and enjoy.