Egg, Chicken and Lettuce Salad

Ingredients

• Chicken Breast120 g
• Egg1 count (55 g)
• Lettuce2 cup (70 g)
• Olive Oil1 tablespoon (10 ml)
• Mustard1 tablespoon (14 g)
• Vinegar1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   Preheat half the oil in a pan or grill. In the meantime, slice the chicken thinely.

2. 2

   Step 2

   Once heated, add the chicken and cook each side for 4 minutes. Add salt and pepper to taste.

3. 3

   Step 3

   Put the egg in a pot with boiling water and let boil for 8-10 minutes. Once ready, remove, let cool and peel.

4. 4

   Step 4

   In the meantime, wash the lettuce and cut into strips.

5. 5

   Step 5

   For the dressing, mix the mustard with the remaining olive oil, lemon juice, salt and pepper to taste.

6. 6

   Step 6

   Put the chicken, lettuce and cut egg on a plate. Pour the dressing and mix.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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