Chicken, Ham, Egg and Bell Pepper Salad

Ingredients

• Chicken Breast150 g
• Ham2 slice (60 g)
• Egg1 count (55 g)
• Lettuce1 cup (35 g)
• Olive Oil1 tablespoon (10 ml)
• Vinegar1 tablespoon (10 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Heat half the oil in a pan or grill over medium-high heat. In the meantime, add salt and pepper to the chicken breast.

2. 2

   Step 2

   Once heated, add to the pan and cook each side for 4-6 minutes.

3. 3

   Step 3

   Remove once cooked as desired and cook into small pieces.

4. 4

   Step 4

   At the same time, boil the egg in a small pot for 8-10 minutes.

5. 5

   Step 5

   Remove, let cool for some minutes, peel and cut into half.

6. 6

   Step 6

   In the meantime, cut the ham and bell pepper into small pieces.

7. 7

   Step 7

   You can use any bell pepper color you want and have.

8. 8

   Step 8

   Put all the ingredients on a plate, season with the remaining oil, vinegar and add salt and pepper to taste. You can use vinegar or lemon juice.

9. 9

   Step 9

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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