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“7 Layer Salad”

by Emy
+Chicken cup salad ingredients:
°12 ounces bacon
°2 Roman lettuce medium head
°4 cooked chicken breasts
°4 boiled eggs
°1 large avocado slices
°2 cups cherry tomatoes, cut in half
°1 cup red onion, sliced thinly
°1 cup feta cheese
°4 tablespoons finely chopped parsley
+Cup salad sauce:
°6 tbsp balsamic vinegar
°2 tbsp mustard
°2 garlic cloves pressed or finely chopped
°0.67 cups extra virgin olive oil
°Salt by taste
°Black pepper by taste
Step 1
Cut the fried bacon on a pan until brown and crispy, then transfer to a plate lined with a paper towel to cool. Cook 2 boiled eggs, then peel and quarter. Cut the dry Roman lettuce, rinse it, rotate and arrange a dish. Arrange the remaining salad ingredients (chicken, eggs, avocado, tomatoes, onions, feta cheese and bacon) in rows above the salad and then sprinkle the finely chopped parsley on the salad.
Step 2
Transfer the ingredients of the sauce to the Mason jar and shake. Sprinkle over salad just before serving or let guests add their own sauce to taste.
Step 3
Serve & Enjoy !

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