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Power Salad With Jammy Eggs And Chicken

A vibrant and nutritious salad that combines tender chicken, jammy eggs, and fresh vegetables for a delicious and satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course, Salad
Cuisine: New American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 pieces chicken breasts, diced Organic chicken breast is recommended for flavor and quality.
  • 4 pieces eggs Boil for 7 minutes to achieve jammy consistency.
  • 2 cups mixed lettuce Select bright, crisp lettuce.
  • 1 small cucumber, sliced
  • 1/2 piece red bell pepper, diced
For Cooking
  • 1 tbsp olive oil Can be swapped with avocado oil for a richer taste.
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp chili flakes Add more for extra heat.
  • 1/2 tsp Italian seasoning
  • to taste Salt & black pepper Season to your preference.

Method
 

Preparation
  1. Boil the eggs by filling a pot with water and bringing it to a rolling boil. Carefully lower in the eggs and cook for exactly 7 minutes.
  2. In a bowl, toss the diced chicken with paprika, chili flakes, Italian seasoning, salt, and pepper.
Cooking
  1. Heat olive oil and butter in a skillet over medium heat, then add minced garlic and sauté until fragrant.
  2. Add the seasoned chicken and cook until golden and juicy, about 5-7 minutes.
Assembly
  1. On a large plate, layer the mixed lettuce, cucumber slices, and diced red bell peppers.
  2. Slice the jammy eggs in half and place them atop the salad, followed by the cooked chicken. Garnish with a sprinkle of cracked pepper.

Notes

For a complete meal, pair with a light lemon vinaigrette or side dishes like whole-grain bread. Store leftovers in an airtight container for up to 3 days.