Chicken and poached egg salad
Description
Perfect for an everyday table. If you prefer not to use fried chicken in the salad, you can boil it in slightly salted water instead. You can substitute olives for pitted olives, and if desired, add red or white pickled onions to the salad—they will go well with the other ingredients. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare the ingredients. Wash and dry the chicken fillet, salad mix, and cherry tomatoes.
- 2
Step 2
Place the chicken fillet on a cutting board, lightly pound with a flat object, then grill in a grill pan for 3-4 minutes on each side over medium heat.
- 3
Step 3
Line a bowl with plastic wrap, lightly grease it with olive oil, and crack a raw egg into it.
- 4
Step 4
Tightly seal the edges of the film, place the egg in boiling water, and cook for about 4 minutes; you can cook a bit longer if you prefer a less runny yolk.
- 5
Step 5
Place the salad mix in a deep plate, then arrange the sliced and cooled chicken fillet on top.
- 6
Step 6
Slice the cherry tomatoes thinly, then place them together with the olives on top of the fillet.
- 7
Step 7
Now, drizzle the salad with olive oil and lemon juice, season with salt and pepper to taste, and sprinkle all the ingredients with grated Parmesan. Finally, place the poached egg on top, removing it from the membrane.
- 8
Step 8
Just before serving, make a small cut in the egg with a sharp knife and let the yolk flow out. The delicious chicken and poached egg salad is ready!