1 cooked chicken breast and 1 cooked chicken leg, skinned and shredded
75g blue cheese, crumbled
2 hard-boiled eggs, halved
crusty bread (optional)
4 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1-2 tsp clear honey
2 spring onions, finely sliced
Fry the bacon until crisp and cooked
through, then very roughly chop.
To make the dressing, mix the
olive oil, vinegar, mustard and
honey with 1 tbsp water and some
seasoning. Save 2 tbsp in the fridge
for another salad (see 'Goes well with'). Stir the spring onions into
the rest of the dressing.
Use the chopped lettuce and celery
as a base, then arrange the bacon,
chicken, blue cheese and hard-boiled
eggs on top and drizzle over the dressing.
Serve with bread, if you like.