Egg, Chicken and Bell Pepper Salad

Ingredients

• Egg2 count (110 g)
• Chicken150 g
• Yellow Bell Pepper1/2 count (90 g)
• Lettuce1 cup (35 g)
• Onion1/4 count (38 g)
• Vinegar2 tablespoon (20 g)
• Olive Oil1 tablespoon (10 ml)
• Broccoli1/2 cup (45 g)

Instructions

1. 1

   Step 1

   Place the egg in a pot filled with boiling water and boil for 8-10 minutes. In another pot, place the broccoli and boil for 3 minutes. Drain.

2. 2

   Step 2

   Place a pan over high heat and, while heating, season the chicken with salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and cook for 4 minutes per side over medium heat.

4. 4

   Step 4

   Cut the chicken into pieces, the egg into quarters and the bell pepper into strips.

5. 5

   Step 5

   Mix the vegetables with the egg and chicken. Serve over lettuce.

6. 6

   Step 6

   For the dressing, mix the vinegar with oil and season to taste with salt and pepper.

7. 7

   Step 7

   Serve the salad with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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