Heat Grill Pan and Grill Press over medium heat 3-5 minutes. In Small Batter Bowl, toss chicken with oil and rub. Place chicken in pan; cover with Grill Press. Cook 3-4 minutes per side or until internal temperature reaches 165°F (74°C). Remove to Medium Glass Mixing Bowl. Using Salad Chopper, chop chicken into small pieces; set aside.
Crack one egg into each well of Microwave Egg Cooker; pierce yolk. Add 1/2 cup (125 mL) water to each well. Cover with a paper towel. Microwave on HIGH 1½ -2½ minutes or until eggs are hard-cooked. Using Mix ‘N Chunk, transfer eggs to (2-cup/500-mL) Prep Bowl and coarsely chop; set aside. Drain water from Egg Cooker.
Dice bacon. Divide into wells of Egg Cooker; cover with a paper towel. Microwave on HIGH 2-3 minutes or until crisp. Using Small Chef’s Tongs, remove bacon to paper towels to drain.
Holding lettuce by the core to keep it intact, cut in half lengthwise on clean Cutting Board with Chef’s Knife. Turn a quarter turn; cut lengthwise again. Slice crosswise into thin strips (see Cook’s Tip); set aside. Place all of the tomatoes in Close & Cut; cut tomatoes in half.
For dressing, peel and seed avocado; cut into chunks. Process in Manual Food Processor until almost smooth, scraping down sides of bowl as necessary with Mini Skinny Scraper. Add remaining dressing ingredients; process until well blended. Carefully remove blade.
Spread dressing onto bottom of the Open Tray for the Cool & Serve Square Tray. Top evenly with lettuce, chicken, tomatoes, eggs, bacon and cheese, if desired. Using 3-Way Tongs, toss to coat just before serving.
U.S. Nutrients per serving: Calories 250, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 125 mg, Sodium 900 mg, Carbohydrate 8 g, Fiber 3 g, Protein 24 g
Did you know that cutting the lettuce into long, thin strips is called chiffonade? It’s the French phrase for “made of rags”, and the technique is commonly used for slicing basil, mint and leafy greens. See step 4.
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