Crobb salad with avocado, bacon, cranberries and chicken strips

Ingredients for 2 servings:

• 1 head of lettuce, e.g. frisee, iceberg lettuce or oak leaf lettuce
• 150 g chicken breast fillet(s), cut into strips
• 2 mandarin oranges, filleted
• 70 g bacon, diced
• 2 eggs, hard-boiled
• 50 g blue cheese, diced
• 1 avocado(s)
• 70 g cranberries, dried
• 30 g walnuts, chopped
• 2 tbsp vinegar (quince-pear), alternatively white balsamic vinegar
• 3 tbsp rapeseed oil
• ½ tsp honey
• 1 tsp mustard, medium hot
• ½ tsp dried herbs (salad)
• 1 tsp sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

After the delicious salad from the American chain TGI Friday’s

I brought this recipe back from my last visit to the USA. The quantities are approximate; you can use more or less of the ingredients depending on your taste. Wash the lettuce thoroughly and tear it into bite-sized pieces. Peel and dice the avocado, fillet the mandarin oranges, and dice the blue cheese and hard-boiled eggs. Place everything in a large bowl. Add the dried cranberries to the salad. For the dressing, mix all the ingredients together. If using white balsamic vinegar instead of the quince and pear vinegar, add a little more honey, as balsamic vinegar is not naturally sweet. Add the dressing to the salad and mix well. Season to taste with honey and mustard, if desired. Fry the bacon until crispy and add it to the salad. Season the chicken breast strips with salt, pepper, and paprika and sear until cooked through. Serve the salad on plates and place the warm chicken breast strips on top. Sprinkle with chopped walnuts.