Method
Step 1. Sprinkle the chicken pieces with paprika and pepper, then place to one side.
Step 2. Meanwhile, spray a frying pan with olive oil over medium-high heat and cook bacon for 1-2 minutes on each side, or until cooked to your liking. Place to one side, then slice.
Step 3. Now add the chicken to the frying pan, reduce heat to medium, and cook for 3-4 minutes or until pieces are cooked through. Remove from heat and leave to rest.
Step 4. Bring a small saucepan of water to the boil, then gently lower the egg in with a spoon to help prevent it from cracking. Cook for 7-8 minutes, then strain and run under cool water. Peel, and cut into quarters.
Step 5. In a serving bowl, make a bed of lettuce (approx. ¼ medium head) and top with the tomato, avocado, blue cheese, chicken, bacon, and egg.
Step 6. Whisk together the dressing ingredients—that’s the mayonnaise (approx. 1 tb), MCT oil (approx. 2 tsp), mustard (approx. 1 tsp), lemon juice (approx. 2 tsp), garlic, and fresh herbs—then pour over the salad and enjoy.