Chicken and Egg Salad with Toasts

Ingredients

• Chicken Breast120 g
• Egg1 count (55 g)
• Tomato1/2 count (65 g)
• Lettuce2 cup (70 g)
• Sliced Bread2 count (70 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Preheat half the oil in a pan or grill. In the meantime, slice the chicken breast.

2. 2

   Step 2

   Once heated, add the chicken and cook each side for 4 minutes. Add salt and pepper.

3. 3

   Step 3

   Put the egg in a pot with boiling water and let boil for 8-10 minutes. Once ready, remove, let cool and peel.

4. 4

   Step 4

   In the meantime, wash the vegetables.

5. 5

   Step 5

   Cut the lettuce into strips and slice the tomato.

6. 6

   Step 6

   For the dressing, mix the olive oil with the lemon juice and salt and pepper to taste.

7. 7

   Step 7

   Serve the chicken, tomato, lettuce, toasts and sliced boiled egg on a plate. Add the dressing and mix.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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