Ingredients

• bread slices - 2
• olive oil - 1 tbsp.
• mixed herbs - to taste
• smoked bacon rashers - 2
• quail eggs - 4
• coconut oil - 1 tsp.
• chicken breasts - 10.5 oz. (300g)
• Romaine lettuce - 2 big handfuls (chopped)
• dressing - garlic clove - 1 (crushed)
• dressing - mayonnaise (low fat) - 4 tbsp.

Preparation Instructions

1. Heat the oven to 390°F (200°C). Chop the bread into small squares and rub the oil and herbs into it. Season with salt and bake for 6-8 minutes, until browned, turning halfway. At the same time, place the bacon onto a baking dish and cook in the oven until browned and crispy.

2. 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 minutes turning a few times, until cooked throughout.

3. In the meantime, cook the eggs. Bring a small pot of water to the boil then add the eggs and cook for 2-5 minutes. Rinse with cold water, peel, cut in half and set aside.

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

5. 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