Ingredients

Chicken

• 200 g chicken breast fillet
• 1 tablespoon oil
• 1/2 teaspoon mustard
• 1/2 teaspoon honey
• 1 teaspoon olive oil

Plus

• 150 g bacon (e.g. parboiled)
• 2 hard-boiled eggs
• 1 avocado
• 1 tomato or 10 cherry tomatoes
• 1 apple or 1/4 onion
• 70 g blue cheese
• lettuce e.g. romaine, iceberg

Vinaigrette

• 1 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon mustard
• salt and pepper

Preparation

1. Clean chicken fillet, rinse and dry. Season with salt and brush with olive oil. Grill for 5 minutes on one side, flip and grill for another 5 minutes. Meanwhile mix mustard, honey and olive oil. Brush the top of the fillet with half of this mixture and grill for another 1.5 minutes, flip to the other side, brush and grill for another 1.5 minutes. Set chicken aside on a plate and cut only after waiting a few minutes.
2. Cut bacon into cubes and melt over low heat until lightly browned, drain of fat. Peel eggs and cut into cubes. Cut tomato into cubes and drain on a sieve of excess juice. Cut cherry tomatoes into halves or quarters. Peel avocado and cut into cubes, can drizzle with lemon juice so it doesn't darken. Cut onion into strips or small cubes. Cut apple into cubes and also drizzle with lemon juice. Cut cheese and lettuce into cubes.
3. Arrange prepared ingredients on a plate in strips, one next to another. Combine vinaigrette ingredients with a whisk and pour over the salad before serving.