Chicken and Egg Salad with Balsamic Vinaigrette

Ingredients

• Chicken Breast120 g
• Egg1 count (55 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Balsamic Vinegar1 tablespoon (14 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   Heat a pan over high heat. In the meantime, season the chicken breast with half the olive oil and salt and pepper.

2. 2

   Step 2

   Once heated, add the chicken breast.

3. 3

   Step 3

   Lower the heat to medium and cook each side for about 4-5 minutes or until browned.

4. 4

   Step 4

   Remove from heat and slice. Set aside.

5. 5

   Step 5

   At the same time, boil the egg in a pot for 8-10 minutes. Remove, drain, let cool and peel.

6. 6

   Step 6

   Cut the tomato and lettuce leaves into pieces. You can replace with other green leaves like arugula, spinach, etc.

7. 7

   Step 7

   For the dressing, mix the remaining olive oil with the balsamic vinegar, lemon juice, stevia, salt and pepper.

8. 8

   Step 8

   Put the chicken with the egg, tomato and lettuce on a plate. Pour the dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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