Chicken, Egg and Walnut Salad

Ingredients

• Chicken Breast120 g
• Egg1 count (55 g)
• Walnuts3 half (12 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Red Onion1/4 count (38 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil the egg in a pot for 8-10 minutes. Remove, let cool, peel and cut into pieces.

2. 2

   Step 2

   Then heat the grill over high heat. In the meantime, add salt and pepper to the chicken and cut into bites.

3. 3

   Step 3

   Once heated, pour the oil and add the chicken. Lower the heat to medium and cook for 6-8 minutes while stirring.

4. 4

   Step 4

   Continue cooking until well cooked.

5. 5

   Step 5

   In the meantime, cut the tomato, onion and lettuce for the salad. Then chop the walnuts.

6. 6

   Step 6

   Put everything in a bowl, season with lemon juice and add salt and pepper to taste.

7. 7

   Step 7

   Mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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