Protein-Packed Chicken & Chickpea Salad 

Ingredients

Base

• 2 cups fresh lettuce leaves

• 1 medium avocado, sliced

• 1 cup cherry tomatoes, halved

• 1 cup cooked chickpeas (or canned, drained & rinsed)

• 2 hard-boiled eggs, sliced

• 150–180 g shredded boiled chicken breast

For boiling the chicken

• 1 chicken breast

• 1 small piece of ginger (optional)

• Salt to taste

Dressing (simple & clean)

• 2 tbsp olive oil

• 1 tbsp lemon juice or vinegar

• 1 tsp honey

• 1 tsp Dijon mustard (optional)

• Salt & pepper to taste

Instructions

1. Prepare the chicken

1. Bring a small pot of water to a boil.

2. Add the chicken breast, a pinch of salt, and ginger if using.

3. Cook for 12–15 minutes until fully done.

4. Let it cool slightly, then shred into strips.

2. Boil the eggs

1. Place eggs in cold water.

2. Boil for 8–10 minutes depending on how firm you want the yolk.

3. Cool in cold water and peel.

4. Slice the eggs.

3. Prepare the vegetables

• Wash and dry the lettuce.

• Slice the avocado.

• Halve the cherry tomatoes.

• Drain & rinse the chickpeas if using canned.

4. Make the dressing

• Whisk together olive oil, lemon juice, honey, mustard, salt, and pepper until smooth.

5. Assemble the salad

1. Lay the lettuce as the base in a bowl.

2. Neatly arrange sliced eggs, avocado, tomatoes, chickpeas, and shredded chicken on top.

3. Drizzle the dressing over the salad right before serving.

6. Serve

• Toss gently or leave arranged for a beautiful presentation.

• Enjoy fresh and chilled.