Chicken Breast Salad - Egg

Name: Chicken Breast Salad - Egg
Yield: 291.5 g
Ingredients: Soft Boiled Egg 50 g; Lettuce 100 serving; Kingdak Original Chicken Breast 100 g; Lemon Juice 5 g; Pure Black Pepper 1 g; Salt 1 times(1/3 tsp); Allulose Plus 4 g; Olive Oil 11.5 g; Balsamic Vinegar 19 g

326 kcal

#diet #high protein #low calorie #low carb

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Ingredients

Main ingredients

Soft Boiled Egg 50 g
Lettuce 2 serving
Kingdak Original Chicken Breast 100 g

Seasonings/Sauce

Lemon Juice 5 g
Pure Black Pepper 1 g
Salt 1 times(1/3 tsp)
Allulose Plus 4 g
Olive Oil 11.5 g
Balsamic Vinegar 19 g

Nutrition summary

Carbohydrates 14.38 g 17%

Protein 32.18 g 38%

Fat 16.7 g 45%

Serving size 291.5g

Cooking steps

1

Boil the chicken breast and shred into bite-sized pieces.
2

Boil the eggs, peel them, and cut them into quarters.
3

Wash the vegetables (lettuce, cherry tomatoes, etc.) thoroughly and prepare them.
4

Place the vegetables, chicken breast, and boiled eggs in a bowl.
5

Drizzle dressing of your choice over the top.

Chicken Breast Salad - Egg

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