Chicken Salad With Boiled Eggs Recipe

Preparation of Vegetables

Begin by washing the lettuce, spinach, cherry tomatoes, and cucumber. Tear the lettuce into bite-sized pieces and slice the spinach if needed. Halve the cherry tomatoes and slice the cucumber into thin pieces.

Cooking the Chicken

If not already cooked, season the chicken breast with salt and pepper and grill or pan-fry it until fully cooked through. Once cooked, allow it to cool slightly before slicing it into bite-sized pieces.

Boiling the Eggs

Boil the eggs to your preferred doneness. For a firm yet slightly creamy yolk, boil for about 9 minutes. Cool the eggs under cold running water, peel, and then slice or chop them into pieces.

Preparing the Dressing

In a small bowl, whisk together olive oil with your choice of vinegar, lemon juice, or mustard. Add salt and pepper to taste, and adjust the seasoning as needed.

Assembling the Salad

In a large salad bowl, combine the prepared vegetables, sliced chicken, and chopped eggs. Drizzle the dressing over the salad and gently toss to ensure everything is evenly coated. Serve immediately.