Light Egg and Grilled Chicken Salad
ContinentalWeight ManagementDesi eggsEasy
A light salad of boiled egg and grilled chicken over greens with lemon dressing — high in protein, low in oil, and filling without heaviness.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs, boiled
- 150 g chicken breast, grilled and sliced
- 2 cups mixed salad leaves (lettuce, cabbage, cucumber)
- 1 tomato, sliced
- 1 tbsp lemon juice
- 1 tsp olive oil or any cooking oil
- 1/2 tsp salt
- A pinch of black pepper
Method
- Boil the eggs for 10 minutes, cool, peel and quarter.
- Grill the chicken breast with a little salt and pepper until cooked through, then slice.
- Arrange the salad leaves, cucumber and tomato in bowls.
- Top with the sliced chicken and egg quarters.
- Whisk lemon juice, oil, salt and pepper and drizzle over the salad. Serve immediately.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)28 g
Fat (estimate)11 g
Carbs (estimate)7 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Grill the chicken on high heat so it stays juicy inside. Food safety: chicken must be cooked through with no pink parts, and eggs fully boiled. Allergens: contains egg. Substitute: use boiled chana or paneer instead of chicken, or replace olive oil with sarson oil. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.