Chicken Caesar Salad

Nutritional info:

8 grams of carbs for the whole meal / 1 serving

Ingredients:

•  1 Chicken breast or 1 chicken thigh

•  1 Avocado

•  2 hard boiled Eggs

• Lettuce

• Olive Oil

• Parmesan Cheese

• Oregano, salt & cracked pepper

Dressing:

• 3 tablespoons of mayonnaise

• Salt and crack pepper

• A teaspoon of dijon mustard

• The juice of half a lemon

Method:

• First hard boil the eggs: Boil them for 10-12 minutes.

• Cook the chicken: While the eggs boil, heat a pan over medium-high heat. As the pan is getting up to temperature, rub some olive oil on the chicken breast and generously sprinkle some salt and pepper on both sides of the chicken and rub in. 

• Place a small amount of olive oil in the frying pan then cook the chicken breast  for 10 minutes without moving. Avoid pressing and prodding. After 6 minutes flip the chicken and cook on the second side until golden brown, about 4 minutes more.

• Once the eggs are done boiling, remove from water and let them cool down. 

• While the chicken continues to cook, prepare the dressing. In a bowl, combine the mayonnaise, salt, pepper and lemon juice and mix well. Once the dressing is ready, set aside.

• Once the chicken is done, set aside on a cutting board, cover in foil and allow to rest for 5 minutes before cutting up into strips.

• Carefully remove the shell from the egg, cut into halves and set aside.

• Next, rinse the lettuce, and dice into ruff 4x4 cm chunks and place in a large bowl. Now, combine with the dressing we made earlier. Make sure that each bit of lettuce is coated.

• Then cut the avocado in half and remove the pip. Carefully peel the skin off and slice. Then set aside.

• Finally, remove the foil of the chicken and slice into thin strips. Now arrange all prepared ingredients onto a plate and serve.