It’s short and sweet, needing less than 30 minutes preparation time, 15 minutes cooking time and serves 4. The best part is-you only need a few ingredients from your pantry!
You are probably wondering what this is all about. Perhaps recapping the creation theory? Some biology tips?
We are here to talk matters salad and saving time.
We all get pretty busy and have to look for pre- done meals in our kitchens, or some few ingredients that we can whip up into a dish in no time. It is in these moments that we wish we could go back in time and have packed meals all the time, presented in out-of-this-world lunchboxes. Anyway, back to the reality of adulting. In this age of instant solutions, we come bearing good news with this time saving and pretty delish meal. Presenting:
Chicken, lettuce and boiled eggs salad… Yuuuuummm!
Ingredients (4 servings)
- 650g chicken breasts, thickly sliced
- 1 lemon, halved
- 80ml (1/3 cup) extra virgin olive oil
- 2 sprigs rosemary, leaves picked
- 1 large clove garlic, thinly sliced
- 2 tablespoons wholegrain mustard
- 1 teaspoon honey
- 4 eggs, at room temperature
- 250g baby spinach
- To marinate the chicken, place in a large bowl and squeeze over the juice of half a lemon. Add 1 tablespoon oil, rosemary and garlic to the bowl, and toss to coat the chicken.
- To make dressing, squeeze juice from remaining lemon half into a small bowl. Add mustard, honey and remaining 60ml (¼ cup) oil. Whisk to combine. Season with salt and pepper.
- Bring a saucepan of water to the boil.
- Gently add eggs and stir until water returns to the boil. Cook for 4½ minutes for soft-boiled eggs. For eggs with a yolk that’s still soft but not runny, increase the cooking time to 6 minutes, and for hard-boiled eggs, increase to 8 minutes. Drain and refresh under cold water.
- Preheat a pan over high heat, then cook chicken, in 2 batches, for 1 minute each side or until cooked through. Transfer to a large bowl. Add lettuce and dressing to the bowl and toss to combine. Divide salad among bowls.
- To gently crack egg shells, roll eggs on a counter. Peel shells, then carefully tear eggs in half and divide among salads.
Nom nom nom! Just don’t make this on Fry-day, your eggs won’t be too happy 😉