Le Lyonnaise Royale: Roasted Chicken & Crisp Frisée Salad

Boneless skinless chicken breast, cage-free egg whites, frisee, french puy lentils (bay leaf, thyme, puy lentil, yellow onion, garlic), shallot, champagne vinegar, egg yolk, water, vinegar, house-made crispy applewood smoked beef bacon shards (beef bacon), avocado oil, whole grain dijon mustard (water, vinegar, mustard seed), purple kale, house-made crispy gluten-free sourdough breadcrumbs (extra virgin olive oil, chives, gluten free sourdough bread, kosher salt, parsley), tapioca starch, maple syrup, extra virgin olive oil, vinegar, white chia seeds, cream of tartar, kosher salt, parsley, mustard seed, celtic sea salt, chives, white pepper, cracked black pepper, beet root powder, pink peppercorn, black pepper, turmeric, vegan protein brine (bay leaf, maple syrup, black pepper, thyme, water, garlic, kosher salt, parsley, lemon, rosemary), red endive, nasturtium leaves, endive, pickled vegetables

Best enjoyed cold.

STOVETOP: 1) Set aside Vinaigrette & Turkey Bacon Crumb cups, kale cup & Cloud Egg. Empty Pickled Shallots over Frisee; shred kale cup & add. 2) Shake Vinaigrette, drizzle over & toss gently. OPTIONAL: Sear Chicken & Puy Lentils in an oiled pan on medium 60 sec. Return to salad. 3) Top with Cloud Egg, yolk up. Scatter Turkey Bacon Shards & Sourdough Crumbs.

MICROWAVE: 1) Set aside cups, kale cup & Cloud Egg; never microwave the Egg. Empty Shallots over Frisee; shred kale cup & add. 2) Shake Vinaigrette, drizzle over & toss. OPTIONAL: Heat Chicken & Lentils in a bowl 30 sec. Return to salad. 3) Top with Cloud Egg, yolk up. Scatter Turkey Bacon & Crumbs.