Chicken, Egg and Radish Salad

Ingredients

• Chicken Breast120 g
• Egg1 count (55 g)
• Radish1/2 cup (60 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

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

3. 3

   Step 3

   Continue cooking until well cooked.

4. 4

   Step 4

   Next, boil the egg in a small pot for 8-10 minutes.

5. 5

   Step 5

   Remove, let cool, peel and cut.

6. 6

   Step 6

   At the same time, wash the vegetables.

7. 7

   Step 7

   Cut the tomato and radish into pieces and the lettuce into strips. You can replace half of the lettuce with arugula.

8. 8

   Step 8

   Put the chicken, egg, radish, tomato and lettuce in a salad bowl.

9. 9

   Step 9

   Season with olive oil and salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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