Chicken Avocado + Egg Salad – A QUICK Lunch Idea
Makes 3-4 servings
1 lb. cooked chicken breast, shredded
OR 1 lb. grilled chicken breast, sliced
3-4 hard-boiled eggs, quartered
1 avocado, sliced
4 medium tomatoes, sliced
2 hearts of romaine, rinsed and separated
2 Tbsp extra virgin olive oil
1 Tbsp organic cider vinegar
sea salt & freshly cracked pepper, to your taste
Fresh lemon wedges for serving.
Arrange all the salad ingredients on a large platter. Add a sprinkle of sea salt and freshly cracked pepper. Drizzle with olive oil and apple cider vinegar. Serve with fresh lemon wedges.