Chicken and Egg Salad with Yogurt Dressing

Ingredients

• Chicken Breast150 g
• Egg1 count (55 g)
• Lettuce1 cup (35 g)
• Tomato1/2 count (65 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Yogurt1/4 cup (60 g)

Instructions

1. 1

   Step 1

   Heat half the oil in a pan or grill over medium-high heat. In the meantime, add salt and pepper to the chicken breast.

2. 2

   Step 2

   Once heated, add to the pan and cook each side for 4-6 minutes.

3. 3

   Step 3

   Remove once cooked as desired and cut into strips.

4. 4

   Step 4

   At the same time, boil the egg in a pot with boiling water for 8-10 minutes.

5. 5

   Step 5

   Remove, let cool for some minutes, peel and cut into wedges.

6. 6

   Step 6

   In the meantime, cut the tomato into small pieces and the lettuce into strips.

7. 7

   Step 7

   For the dressing, mix the plain yogurt with mustard, the remaining oil, lemon juice and salt and pepper.

8. 8

   Step 8

   Put the lettuce, tomato, egg and chicken strips on a plate.

9. 9

   Step 9

   Pour the dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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