Oregano Chicken Salad with Cheese and Eggs

Ingredients

• Chicken Breast150 g
• Oregano1/2 tablespoon (2 g)
• Egg1 count (55 g)
• Tomato1/2 count (65 g)
• Lettuce1/2 cup (18 g)
• Avocado1/4 count (60 g)
• Cheese1 slice (25 g)
• Olive Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place the egg in a pot with boiling water and boil for 8 to 10 minutes. Next, drain and peel.

2. 2

   Step 2

   Heat the griddle or grill over high heat. While heating, season the chicken with salt and pepper.

3. 3

   Step 3

   Once the grill is heated, pour half of the oil and add the chicken breast, reduce the heat to medium and cook for 4 minutes on each side.

4. 4

   Step 4

   When flipping, add oregano. Remove from heat, cut into slices and set aside.

5. 5

   Step 5

   Meanwhile, chop the lettuce and tomato leaves. Separately, peel the avocado and cut into thin wedges.

6. 6

   Step 6

   Place the salad ingredients on a plate.

7. 7

   Step 7

   You can use fresh/white, mozzarella, cottage or ricotta cheese.

8. 8

   Step 8

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

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano Chicken Salad with Cheese and Eggs can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.