Chicken & Egg Salad
Course: Lunch, DinnerDifficulty: Easy
Servings
1
servingsPrep time
5
minutesCooking time
5
minutesTotal time
10
minutesA deliciously light and simple salad for a healthy lunch or light dinner.
Ingredients
1 1 chicken breast fillet
2 2 Size 7 eggs, soft boiled
1 1 Romaine or Coz lettuce head
1 tbsp 1 Mayonnaise (or Aioli)
1 1 Tsp olive oil
salt and pepper
Parsley – chopped, to serve
Directions
- Preheat a pan on medium heat with the olive oil. Cook the chicken breast on a medium heat until cooked through, browning both sides. Cut into long strips.
- To boil the eggs: Put eggs in a saucepan and cover with cold water, place on the stove and heat until the water starts to boil, then turn it off. Leave the pot on the stove. Set the timer to 3-4 minutes for runny eggs, 5-6 minutes for soft eggs, 7-8 minutes for hard eggs. Remove from the pot and place eggs in cold water in a side bowl. Peel when cool to touch.
- Wash the lettuce and cut or tear into smaller pieces – or leave them whole.
- Place the lettuce leaves on a plate and assemble the cooked chicken strips and the soft boiled eggs on top.
- Season with salt and pepper, and serve with mayonnaise or aioli drizzled on top, or on the side, and a sprinkle of chopped parsley to taste .
Recipe Video
tips
- The Romaine lettuce can be substituted with any other seasonal lettuces
- For a home made mayonnaise click this link: https://eggs.org.nz/project/mayonnaise/
- Multiply the ingredients for more servings per person
- Tips for Boiling Eggs: https://eggs.org.nz/how-to-cook-eggs/
- Image Credit: Toa Heftiba, Unsplash.