NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 large Eggs

2 cups Mixed greens

0.5 cup Cherry tomatoes

0.5 cup Cucumber

0.5 oz Walnuts

1 tsp Extra virgin olive oil

1 tsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  Bring a small pot of water to a boil, carefully lower the eggs in, and simmer for 7 minutes for a jammy yolk.

• 4

  Immediately transfer eggs to an ice bath for 3 minutes, then peel and halve them.

• 5

  In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumbers.

• 6

  Whisk together the olive oil, lemon juice, Dijon mustard, and remaining salt and pepper in a small jar to create the dressing.

• 7

  Slice the chicken into thin strips and arrange on top of the greens along with the halved eggs and walnuts.

• 8

  Drizzle the dressing over the salad just before serving.