Chicken, Spinach And Soft Boiled Egg Salad

Set taking place in the works the midweek meal challenge next a handful of ingredients and a few pantry staples.

The ingredient of Chicken Spinach And Soft Boiled Egg Salad

650g chicken breasts thickly sliced see note
1 lemon halved
80ml 1 3 cup new virgin olive oil
2 sprigs rosemary leaves picked
1 large clove garlic thinly sliced
2 tbsp wholegrain mustard
1 tsp honey
4 eggs at room temperature
250g baby spinach
4 slices toasted bread cut into cubes

The Instruction of chicken spinach and soft boiled egg salad

to marinate the chicken place in a large bowl and squeeze more than the juice of half a lemon go to 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 ensue mustard honey and steadfast 60ml 1 4 cup oil stir up opinion to combine season gone salt and pepper
bring a saucepan of water to the boil gently accumulate eggs and toss around until water returns to the boil cook for 4 1 2 minutes for soft boiled eggs drain and refresh sedated cool water
preheat a chargrill pan higher than high heat later cook chicken in 2 batches for 1 minute each side or until cooked through transfer to a large bowl accumulate spinach and dressing to the bowl and toss to combine divide salad in the middle of in the midst of bowls
to gently crack egg shells roll eggs on the subject of with reference to a counter peel shells then carefully tear eggs in half and divide accompanied by salads scatter next toasted bread cubes and serve

Nutritions of Chicken Spinach And Soft Boiled Egg Salad

calories: 505 724 calories
calories: 27 grams fat
calories: 6 grams saturated fat
calories: 15 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 49 grams protein
calories: 313 milligrams cholesterol
calories: 420 7 milligrams sodium
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calories: nutritioninformation