SafePlates

Ingredients

• 8 oz (225g) chicken breast fillet
• 2 medium tomatoes (about 10 oz) (280g)
• 1 medium bell pepper (about 5 oz) (140g)
• 1/2 cup (2 oz) fresh dill (60g)
• 5 oz (140g) white mushrooms
• 2 large eggs
• 2 tbsp (1 fl oz) olive oil (30ml)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Bring a small pot of water to a boil. Carefully add the eggs and cook for 10 minutes until hard-boiled. Remove the eggs, cool them under cold running water, peel, and set aside.
2. While the eggs are cooking, season the chicken breast with a pinch of salt and black pepper. Heat 1 tablespoon (15ml) of olive oil in a skillet over medium heat. Add the chicken breast and cook for 5-6 minutes per side, or until fully cooked through and golden brown. Remove from the pan and let it cool.
3. Wipe the mushrooms clean with a damp paper towel and slice them thinly. In the same skillet, add the remaining 1 tablespoon (15ml) olive oil. Sauté the mushrooms over medium heat for 4-5 minutes until golden and tender. Season lightly with salt and pepper. Remove from heat and let them cool.
4. Dice the tomatoes and bell pepper into bite-sized pieces. Finely chop the fresh dill.
5. Cut the cooled chicken breast into small cubes or strips. Chop the hard-boiled eggs.
6. In a large mixing bowl, combine the chicken, sautéed mushrooms, tomatoes, bell pepper, eggs, and dill. Gently toss to mix all ingredients evenly.
7. Taste and adjust seasoning with additional salt and black pepper if needed. Serve immediately, or cover and chill in the refrigerator for 30 minutes for a colder salad.

Tip

For extra brightness, add a squeeze of fresh lemon juice or a spoonful of Greek yogurt as a light dressing just before serving.