This easy chicken and egg salad recipe is a great quick lunch idea. With a delicious boiled egg on top for extra protein this is the perfect salad. Add a portion of your favourite microwave rice to increase the calories if your looking for a bigger lunch or dinner option. This recipe makes 1 portion.
Ingredients:
1 chicken breast
2 eggs
1-2 handfuls of spinach
2 tsp paprika seasoning
1 tbsp Pumpkin seeds
1 tsp honey
Olive oil
Squeeze of lemon juice
Packet of wholegrain oatcakes
Method:
Cover chicken breast in olive oil and paprika seasoning
Cook chicken breast in oven at 190C (fan oven) for 30 minutes, until chicken is cooked through
Soft boil the eggs in boiling water on the hob (7-8 minutes). Once cooked, place in a bowl of cold water to let them cool before peeling the shell off them
Prepare the salad: in a small bowl add a squeeze of lemon juice, 1 tsp of olive oil, 1 tsp honey and mix well to create the salad dressing. Place the spinach in your serving dish, drizzle over the salad dressing. Add in the pumpkin and mix everything together.
Once the chicken is cooked, shred the chicken into smaller pieces and mix into the salad.
Peel the eggs, and cut into smaller pieces and place in the salad.
Serve the salad with a packet of oatcakes.
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