Ingredients

• 1 tablespoon chopped fresh rosemary leaves
• 2 garlic cloves, crushed
• 1/4 cup extra virgin olive oil
• 4 small Lilydale Free Range Chicken Breasts
• 4 shortcut bacon rashers, chopped
• 4 eggs
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 cos lettuce, leaves separated, torn
• 200g grape tomatoes, halved
• 2 celery stalks, thinly sliced diagonally
• 1 avocado, sliced
• Crusty bread, to serve

Method

• Step 1 Combine the rosemary, garlic and 1 tablespoon oil in a large bowl. Season with salt and pepper. Add chicken. Turn to coat. Heat a large frying pan over medium heat. Cook chicken for 5 to 6 minutes each side or until golden and cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
• Step 2 Meanwhile, heat 1 teaspoon remaining oil in same pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 3 to 4 minutes or until golden and crisp. Transfer to a plate lined with paper towel.
• Step 3 Place eggs in a small saucepan. Cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium. Simmer, uncovered, for 4 minutes. Remove pan from heat. Drain. Refresh under cold water. Peel eggs. Thickly slice into rounds.
• Step 4 Whisk vinegar, mustard and remaining oil in a small bowl. Season with salt and pepper. Place lettuce in a large bowl. Add 1/2 the dressing. Toss to combine.
• Step 5 Thickly slice chicken and arrange with lettuce, bacon, egg, tomato, celery and avocado on serving plates. Drizzle with remaining dressing. Serve with bread.