Chicken, Egg and Crouton Salad with Yogurt Dressing

Ingredients

• Chicken Breast150 g
• Egg1 count (55 g)
• Sliced Bread1 slice (40 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Parmesan Cheese1 tablespoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Yogurt2 tablespoon (30 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Heat the griddle or grill over high heat. While heating, season the chicken with salt and pepper.

2. 2

   Step 2

   Once the grill is heated, pour half of the oil and add the chicken. Cook for 4 minutes on each side over medium heat.

3. 3

   Step 3

   Remove from heat and cut into slices. Set aside.

4. 4

   Step 4

   Simultaneously, place the egg in a pot of boiling water and boil for 8-10 minutes. Remove, drain, let cool and peel.

5. 5

   Step 5

   To make the croutons, heat the oil in a pan. Toast on both sides over medium heat.

6. 6

   Step 6

   Then dice and set aside.

7. 7

   Step 7

   Chop the lettuce leaves and place in a bowl along with the tomato cut into small pieces.

8. 8

   Step 8

   Add the chicken, sliced egg and sprinkle with Parmesan cheese.

9. 9

   Step 9

   For the dressing, mix the plain yogurt with lemon juice and mustard. Season with salt and pepper.

10. 10

    Step 10

    Pour the dressing over the salad and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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