Chicken, Egg and Avocado Salad with Orange Dressing

Ingredients

• Chicken Breast150 g
• Egg1 count (55 g)
• Avocado1/4 count (60 g)
• Spinach1.5 leaf (15 g)
• Lettuce1/2 cup (18 g)
• Orange Juice1/4 glass (63 ml)
• Apple Cider Vinegar1/2 tablespoon (7 g)
• Olive Oil2 teaspoon (7 ml)
• Mustard1 teaspoon (5 g)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Heat a pan or grill over high heat and, in the meantime, add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, pour half the oil, add the chicken and lower the heat to medium and cook each side for 4-5 minutes.

4. 4

   Step 4

   Remove and slice.

5. 5

   Step 5

   Next, peel the avocado and cut into wedges. Cut the lettuce and spinach leaves.

6. 6

   Step 6

   For the dressing: put the orange, remaining olive oil, mustard, stevia, apple cider vinegar and salt to taste in a glass bowl.

7. 7

   Step 7

   Cover the bowl and shake hard.

8. 8

   Step 8

   Put the lettuce and spinach leaves in a salad bowl and, if you want, add tomato. Pour the dressing and mix well.

9. 9

   Step 9

   Serve with the chicken, egg and avocado.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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