NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Cooked Chicken Breast, shredded

1 cup Broccoli florets

1/2 cup Cubed white potatoes

1 Large hard-boiled egg

2 cups Mixed salad greens

2 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets and cubed potatoes with one teaspoon of olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is charred.

• 4

  While the vegetables roast, peel and halve your hard-boiled egg.

• 5

  In a small bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and Dijon mustard to create a bright dressing.

• 6

  Place the mixed greens in a large bowl and top with the shredded chicken, roasted potatoes, and charred broccoli.

• 7

  Drizzle the dressing over the salad, add the boiled egg halves, and toss gently before serving.