Chicken and Egg Salad

Ingredients

• Chicken Breast150 g
• Egg1 count (55 g)
• Vinegar1 tablespoon (10 g)
• Lettuce2 cup (70 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Place the eggs in a pot filled with boiling water and boil for 8-10 minutes. Drain.

2. 2

   Step 2

   Grill or boil the chicken. If boiling, place in a pot filled with boiling water and boil for 12-15 minutes.

3. 3

   Step 3

   In case of grilling, place a grill or non-stick pan over high heat. If you do not have this type of pan, add some oil.

4. 4

   Step 4

   Once heated, add the chicken and cook for 4 minutes per side over medium heat.

5. 5

   Step 5

   Meanwhile, shred the lettuce and place a layer as base.

6. 6

   Step 6

   Cut the egg into quarters and top with the chicken.

7. 7

   Step 7

   Season with oil, vinegar and salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Egg Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.