Chicken, Celery, Egg and Cheese Salad

Ingredients

• Chicken Breast200 g
• Egg1 count (55 g)
• Celery3 stalk (120 g)
• Lemon Juice1 tablespoon (15 g)
• Mozzarella Cheese1 slice (25 g)
• Olive Oil1.5 tablespoon (15 ml)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes. Remove, let cook for some minutes, peel and slice.

2. 2

   Step 2

   At the same time, heat 1/3 of the oil in a pot or a big pan over high heat. Cut the chicken into strips and add salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and brown its sides over medium heat. This will take 3-4 minutes.

4. 4

   Step 4

   Once browned, lower the heat to medium-low, add some water, cover and steam cook for 6-7 minutes.

5. 5

   Step 5

   Then uncover, let cook for some minutes until the water evaporates and remove from heat.

6. 6

   Step 6

   Once well cooked, chop with the celery and its leaves.

7. 7

   Step 7

   Put on a plate with the egg. Season with the remaining olive oil and lemon juice. Add salt and pepper to taste.

8. 8

   Step 8

   Sprinkle with mozzarella shredded cheese on top and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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