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To make the Salad:

  • 3 hard-boiled eggs
  • 50 g lettuce, shredded
  • 50 g carrot, grated
  • 1 cooked chicken breast, diced (or use chopped turkey breast)
  • 85 g tinned sweetcorn
  • 2 small spring onions, sliced
  • 60 g Red Leicester cheese, grated or diced roquefort or gruyere cheese
  • 1 large or 2 small avocados diced
  • 3 tomatoes, skinned & chopped

To make the Dressing

  • 1 tbsp white wine vinegar
  • 4 tbsp olive oil
  • 1/4 tsp Dijon mustard
  • 1/2 tsp caster sugar
  • 1 tbsp double cream
  • salt & freshly ground black pepper


  1. Remove the shells from the boiled eggs. Chop the egg whites and sieve the egg yolks. Layer up the salad in a flat-bottomed glass bowl in the order given, with the shredded lettuce first, then the grated carrot and so on.
  2. Add the remaining layers and then cover with the chopped egg white and top with the sieved egg yolk.
  3. To make the dressing, whisk together the vinegar, oil, mustard and sugar. Finally, whisk in the double cream and season to taste. Pour over the assembled salad.
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