Blt Salad
The items in the recipe that don’t have a measurement are detailed in the below weight bracket tables. Simply choose the measurements of ingredients for the current weight bracket you fall into.

INGREDIENTS

Chicken Breast

Short Cut Bacon

Avocado

1 Egg

Rosemary Leaves

Clove of Crushed Garlic

2 tsp Olive Oil

Pinch Sea Salt

Pinch Pepper

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Cos Lettuce

Cherry Tomatoes

Celery Stalks

METHOD

  1. Place egg in small saucepan. Cover with cold water. Cover and bring to the boil over high heat, then reduce to medium heat. Cook egg, uncovered for four minutes. Remove egg from saucepan and place under cold water before peeling.
  2. Make dressing by combining apple cider vinegar, 1 tsp of olive oil and Dijon mustard and whisk together.
  3. Mix remaining olive oil, sprig of rosemary, garlic and salt and pepper into bowl. Add chicken breast to cover.
  4. Heat pan on medium heat and add chicken breast and cook for 5-6 minutes or until cooked through.
  5. Remove chicken breast and cover with foil and let sit.
  6. Finely dice bacon and cook in same pan that chicken was cooked in.
  7. Prepare remaining salad ingredients, thick cut lettuce, sliced celery, sliced avocado, halved cherry tomatoes and sliced egg.
  8. Slice chicken breast into strips and add chicken and bacon into salad bowl.

MALE

65-75KG

75-85KG

85-95KG

95-105KG

105-120KG

120KG +

Chicken Breast

140g

150g

160g

170g

170g

170g

Bacon

40g

50g

50g

60g

70g

70g

Avocado

40g

50g

60g

70g

80g

90g

FEMALE

Up to 65KG

65-75KG

75-85KG

85-95KG

95-120KG

120KG +

Chicken Breast

120g

130g

140g

150g

160g

160g

Bacon

20g

25g

30g

40g

45g

50g

Avocado

30g

30g

35g

40g

45g

50g