Chicken, Egg and Cabbage Salad

Ingredients

• Cabbage1 cup (90 g)
• Chicken Breast150 g
• Egg1 medium (50 g)
• Olive Oil1 tablespoon (15 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you can boil the chicken or cook it on a pan.

2. 2

   Step 2

   To boil the chicken, place in a pot filled with boiling water and boil for 12-15 minutes. Turn off, remove and cut into pieces. Salt and pepper.

3. 3

   Step 3

   At the same time, place the egg in a pot filled with boiling water and boil for 8 minutes. Let cool, peel and slice.

4. 4

   Step 4

   Shred the cabbage.

5. 5

   Step 5

   Serve all the ingredients in a salad bowl and season with lemon juice and olive oil. Salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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