Chicken, Egg and Cheese Salad

Ingredients

• Chicken Breast200 g
• Egg1 count (55 g)
• Cheese1 slice (25 g)
• Lettuce1 cup (35 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Mustard1/2 tablespoon (7 g)

Instructions

1. 1

   Step 1

   Place the chicken in a pot of boiling water and boil for 12-15 minutes. Once tender, remove, drain and cut into pieces.

2. 2

   Step 2

   Simultaneously, boil the egg in a small pot for 8-10 minutes. Remove, let cool for a few minutes, peel and slice it.

3. 3

   Step 3

   Meanwhile, shred the lettuce and cut the cheese into strips. You can replace the lettuce with any other leafy green such as spinach or arugula.

4. 4

   Step 4

   Separately, you can use white/fresh, cottage, ricotta or mozzarella cheese.

5. 5

   Step 5

   Place the greens, chicken, egg and cheese on a plate. Season with oil, lemon juice, salt and pepper to taste.

6. 6

   Step 6

   You can replace the lemon juice with vinegar.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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