Spinach, Chicken and Egg Salad

Ingredients

• Chicken Breast120 g
• Egg1 count (55 g)
• Spinach1 cup (30 g)
• Tomato1/2 count (65 g)
• Red Onion1/4 count (38 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat half the oil in a pan or grill over high heat. In the meantime, add salt and pepper to the chicken and cut into bites.

2. 2

   Step 2

   Once heated, add the chicken, lower the heat to medium and cook for 6-8 minutes while stirring.

3. 3

   Step 3

   Once well cooked, remove and set aside.

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, peel and cut.

6. 6

   Step 6

   If you want, you can replace 1 egg with 4 quail eggs.

7. 7

   Step 7

   Cut the tomato and red onion for the salad. If you want, you can soak the onion in salted water to reduce its bitterness.

8. 8

   Step 8

   Mix the chicken with the egg, spinach, tomato and onion in a bowl.

9. 9

   Step 9

   Season with lemon juice and remaining olive oil.

10. 10

    Step 10

    Add salt and pepper to taste. Optional: Add some sunflower seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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