NUTRITION

SERVINGS

INGREDIENTS

5 oz Canned chicken breast

0.25 cup Chickpeas

1 cup Cucumber

1 large Egg

2 cup Mixed greens

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

PREPARATION

• 1

  Drain the canned chicken breast thoroughly and flake it with a fork into bite-sized pieces in a small bowl.

• 2

  Rinse and drain the canned chickpeas under cold water and dice the cucumber into uniform half-inch pieces.

• 3

  In a separate jar or bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, black pepper, and dried oregano until the dressing is well emulsified.

• 4

  Place the mixed greens in a large serving bowl and drizzle with half of the lemon-oregano vinaigrette, tossing gently to coat the leaves.

• 5

  Arrange the flaked chicken, chickpeas, and diced cucumber over the greens in organized sections for a clean and professional presentation.

• 6

  Peel and halve the boiled egg, place it gently on top of the salad, and drizzle the remaining dressing over the proteins before serving immediately.