Chopped Chicken Salad
Yield: 2 servings
Total Time: 15 minutes
For the salad:
2 large eggs
1 head romaine lettuce, finely chopped
1/2 cup cilantro, minced
2 grilled chicken breasts, chopped into small pieces
3/4 cup cherry tomatoes, halved
1/2 avocado, diced
2 Persian cucumbers, diced
1/3 cup crumbled feta
Fill a small saucepan with 3 inches of water and set over medium heat. When water boils, carefully add eggs and let cook, uncovered, for 6 1/2 minutes. Drain water and run eggs under cold water to stop them from cooking. Peel and halve eggs.
Assemble the salad
Toss chopped romaine and cilantro in a large serving bowl and arrange eggs, chicken, tomatoes, avocado, cucumber, and feta over top.
Make the dressing
Whisk together lemon juice, grated garlic, salt, and pepper in a small bowl. While whisking, slowly add the oil and incorporate until mixture is homogenous.
Serve salad with dressing on the side.