Description
A wholesome and fresh Crispy Chicken & Egg Salad Bowl featuring tender pan-seared chicken breast, protein-packed hard-boiled eggs, sweet fresh banana slices, and vibrant mixed greens. This balanced bowl combines savory and sweet flavors for a nutritious meal perfect for lunch or a light dinner.
Ingredients
Scale
Proteins
- 1 chicken breast
- 2 hard-boiled eggs
Produce
- 1 ripe banana
- 1 cup mixed leafy greens (lettuce, radicchio, etc.)
- 3-4 cherry tomatoes
Seasonings & Others
- Salt and black pepper to taste
- Olive oil (optional, for drizzling)
- Dried herbs (optional, for garnish)
Instructions
- Cook the Chicken: Season the chicken breast with salt and black pepper. Heat a skillet over medium heat and pan-sear the chicken for 5 to 6 minutes per side until it develops a golden brown crust and is cooked through. Remove from the skillet and let it rest for a few minutes before slicing.
- Boil the Eggs: Place eggs gently into boiling water and cook for 9 to 10 minutes to make hard-boiled eggs. Immediately transfer the eggs to cold water to cool, then peel and slice them.
- Prepare the Plate: Arrange the mixed leafy greens in a bowl as the base. Add sliced cooked chicken, sliced hard-boiled eggs, halved ripe banana, and quartered or halved cherry tomatoes evenly on top.
- Finish and Serve: Sprinkle dried herbs or freshly cracked black pepper over the salad. Drizzle with olive oil if desired for added richness, then serve immediately and enjoy the balanced flavors and textures.
Notes
- Letting the chicken rest after cooking ensures it remains juicy when sliced.
- Cooling eggs in ice water helps with easy peeling and prevents overcooking.
- You can customize dried herbs according to preference—thyme, oregano, or basil work well.
- Olive oil drizzle is optional but enhances flavor and adds healthy fats.
