Chicken and Egg Salad with Mustard Dressing

Ingredients

• Chicken Breast150 g
• Egg1 count (55 g)
• Lettuce1 cup (35 g)
• Tomato1/2 count (65 g)
• Mustard1/2 tablespoon (7 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)
• Sliced Bread1/2 slice (20 g)

Instructions

1. 1

   Step 1

   Boil the egg in a pot for 8-10 minutes. Remove, let cool, peel and cut into pieces.

2. 2

   Step 2

   Then heat a grill over high heat. In the meantime, add salt and pepper to the chicken and cut into strips.

3. 3

   Step 3

   Once heated, pour half the oil and add the chicken. Lower the heat to medium and cook for 4-6 minutes while stirring.

4. 4

   Step 4

   Continue cooking until well cooked.

5. 5

   Step 5

   In the meantime, cut the tomato and lettuce for the salad.

6. 6

   Step 6

   Then toast both sides of the sliced bread and be careful it doesn't burn. Remove and dice.

7. 7

   Step 7

   For the dressing: mix the mustard with the lemon juice, remaining olive oil and salt and pepper to taste. Optional: Add a pinch of stevia.

8. 8

   Step 8

   Pour the dressing over the salad, mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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