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Chicken and Egg Salad

Chicken and Egg Salad
15 MINUTES
This delectable chicken and egg salad is a perfect addition to your ketogenic diet. It has a balance of protein and healthy fats that will keep you full and satisfied for hours. The combination of tender chicken and boiled eggs create a creamy and well-textured salad that can be enjoyed either on its own, wrapped in lettuce or over a bed of greens. With its rich and savory flavours, this chicken and egg salad is also a great accompaniment for any occasion or celebration.
Ingredients:
 
80g Lettuce
 
50g Courgette (Zucchini)
 
30g Bell Peppers
 
1.5 tbsp Sesame Seeds
 
2 tbsp Olive Oil
 
1 Egg(s)
 
1 pinch Salt
 
1 pinch Ground Black Pepper
 
0.5 tbsp Lemon Juice
 
100g Chicken Breast
 
1 pinch Smoked Paprika
Nutritional Information
669
Calories
13g
Carbs
50g
Fat
44g
Protein
Instructions:
1.

Boil the egg in a pot with water

Cook about 10 min for a hard-boiled egg or until the desired doneness

Let it cool, peel and slice in quarters

2.

Meanwhile, season chicken with salt, ground black pepper, and smoked paprika

3.

Heat half of the olive oil in a frying pan over medium heat

Add chicken breast and cook for about 5-7 min on each side or until the chicken is cooked through

Remove from the frying pan and slice it into bite-size slices

4.

In a serving bowl, add lettuce, red pepper, courgette, egg, chicken and garnish with sesame seeds

Drizzle with lemon juice and the remaining olive oil

Mix well and enjoy!