Romaine piled with grilled chicken, hard-boiled eggs, tomatoes, cucumber, and avocado under a lemon-Dijon dressing.
Ingredients
- 700 g chicken breasts or thighs
- 6 eggs
- 2 heads romaine, chopped
- 250 g cherry tomatoes, halved
- 1 cucumber, sliced
- 2 avocados, diced
- 90 g olive oil
- 30 g lemon juice
- 5 g Dijon mustard
- 1 small garlic clove, grated
- 6 g sea salt, divided
- Black pepper
Click an ingredient once it's in the bowl.
Method
- Boil the eggs 11 minutes, then move them straight to ice water — the shock stops the cooking and prevents the gray ring. Peel and quarter.
- Season the chicken with salt and grill or pan-sear 5-7 minutes per side until cooked through; rest, then slice.
- Whisk the olive oil, lemon juice, Dijon, garlic, and a pinch of salt into a dressing.
- Arrange the romaine, chicken, eggs, tomatoes, cucumber, and avocado in rows or piles; dress at the table so nothing wilts.
Notes
- Boil extra eggs while you're at it — they feed the egg-salad lunch later in the week.