Serves 2

2 bread slices
1 tbsp. olive oil
mixed herbs of choice
2 slices of bacon
2 eggs
1 tsp. coconut oil
10.5 oz. chicken breast
2 big handfuls Romaine lettuce, chopped

For the dressing:

1 garlic clove, crushed
4 tbsp. mayonnaise
1 tbsp. white wine vinegar

Heat the oven to 390F. Chop the bread into small squares and rub the oil and herbs into it. Season with salt and bake for 6-8 mins, until browned, turning halfway. At the same time, place the bacon onto a baking dish and cook in the oven until browned and crispy.

Heat the coconut oil in a pan over medium heat. Season the chicken breasts with salt and pepper then lay it in the pan. Cook the chicken for about 8-10 mins turning a few times, until cooked throughout.

In the meantime, bring a small pot of water to the boil then add the eggs and cook for 2 minutes and 30 seconds. Rinse with cold water, peel, cut in half and set aside.

Make the dressing by mixing together all the dressing ingredients. Season with salt and pepper. Divide the lettuce between 2 plates.

Once chicken is ready, cut it into bite-size strips and scatter over the salad. Do the same with the crispy bacon and croutons, then drizzle with the dressing and top with eggs to serve.

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