A protein-rich salad made with tender chicken breast, corn, and boiled eggs, served on a fresh salad base. Perfect for a balanced, healthy meal.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
Ingrédients
- 200g chicken breast
- 6 cups mixed salad greens
- 2 cups corn kernels
- 6 large eggs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano (optional)
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat the oven to 180°C (350°F).
- 2.Season the chicken breast with salt, pepper, and oregano if using, then brush lightly with olive oil.
- 3.Bake the chicken breast for 25 minutes or until fully cooked through, then let it rest for 5 minutes before slicing thinly.
- 4.While the chicken is baking, place the eggs in a pot of water, bring to a boil, then simmer for 10 minutes until hard-boiled. Cool and peel the eggs.
- 5.Slice the boiled eggs into halves or quarters.
- 6.Lightly steam or boil the corn kernels for 3–5 minutes until tender, then drain.
- 7.Arrange the salad greens on a large serving platter.
- 8.Top with sliced chicken, boiled eggs, and corn.
- 9.Drizzle with a little olive oil and season with salt and pepper before serving.
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