Fresh Salad with Potatoes, Asparagus, Egg and Chicken

Ingredients

• Potato1 medium (180 g)
• Asparagus1/2 cup (70 g)
• Egg1 count (55 g)
• Chicken Breast150 g
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place a pot with water over high heat. In the meantime, peel and cut the potato into pieces. Cut off the woody ends of the asparagus.

2. 2

   Step 2

   Once boiling, add the potato to the pot and boil for 8-10 minutes.

3. 3

   Step 3

   With 3-4 minutes remaining, add the asparagus to the boiling water. When the vegetables are tender, remove and drain.

4. 4

   Step 4

   Separately, place the egg in a small pot with boiling water and boil for 8-10 minutes. Remove and peel.

5. 5

   Step 5

   At the same time, heat half of the oil in a pan over medium-high heat. Add salt and pepper to taste.

6. 6

   Step 6

   Serve the beand with rice and salad.

7. 7

   Step 7

   Chop the onion and cut the tomato. Wash the onion in salted water to reduce the bitterness.

8. 8

   Step 8

   Place the potato, chicken, tomato, onion and eeg on a plate.

9. 9

   Step 9

   Season with the remaining olive oil, lemon juice, salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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