Chicken, Avocado and Cabbage Salad

Ingredients

• Chicken150 g
• Avocado1/2 count (120 g)
• Cabbage1 cup (90 g)
• Mayonnaise1/2 teaspoon (3 g)
• Lemon Juice1 tablespoon (15 g)
• Tomato1/2 count (65 g)
• Egg1 count (55 g)

Instructions

1. 1

   Step 1

   Place the egg in a pot filled with boiling water and boil for 8-10 minutes. Peel and cut in half.

2. 2

   Step 2

   Place a pan over high heat and, while heating, season the chicken with salt and pepper.

3. 3

   Step 3

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

4. 4

   Step 4

   Cut the cabbage into strips and mix with mayonnaise, lemon juice and salt and pepper to taste.

5. 5

   Step 5

   Separately, cut the tomato into wedges and slice the avocado. Serve the vegetables on a plate along with the cabbage and, if desired, you can add cucumber.

6. 6

   Step 6

   Add the egg cut in halves and the chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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