Chicken, Egg and Avocado Salad with Yogurt Dressing

Ingredients

• Egg1 count (55 g)
• Avocado1/4 count (60 g)
• Lettuce2 cup (70 g)
• Chicken Breast150 g
• Tomato1/2 count (65 g)
• Yogurt2 tablespoon (30 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Paprika1/2 teaspoon (2 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Place the egg in boiling water. Boil the egg for 8-10 minutes. Next, drain and peel.

2. 2

   Step 2

   Preheat a pan or grill over medium-high heat. In the meantime, cut the chicken into bites and add salt and pepper.

3. 3

   Step 3

   Pour the oil, spread and add the chicken. Cook for 6-8 minutes while stirring until well done.

4. 4

   Step 4

   At the same time, cut the avocado and tomato into bites.

5. 5

   Step 5

   Cut the lettuce into strips.

6. 6

   Step 6

   For the dressing: Mix the plain yogurt with the lemon juice and mustard. Add salt and pepper to taste and paprika. Optional: Add oregano.

7. 7

   Step 7

   Place all the ingredients in a bowl and pour the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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