Ingredients

1 pack of Eisberg My salad
1 piece ripe avocado
4 slices of fried chicken breast (160-180 g)
8 grains cherry tomatoes
100 g feta cheese
2 boiled eggs
2 tablespoons of olive oil
3 tablespoons of olive oil
1 tablespoon of lemon juice
1 tablespoon of wine vinegar
1 tablespoon of chopped parsley
1-1 teaspoon of dried oregano, basil
½ teaspoon of honey
½ teaspoon of Dijon mustard
salt, pepper

Directions

Boil the eggs. Meanwhile, in a hot frying pan with olive oil, brown both sides of the meat slices, then slice the chicken. Cut the cherry tomatoes in half, dice the avocado, feta and boiled eggs and add the chopped ingredients to the salad. Mix the dressing ingredients in a small bowl, pour over the salad, toss and serve with chopped parsley.

Eisberg’s tip

Fresh strawberry slices can be added to make the salad even more bright.

Advice from our dietician

As we approach Easter, eggs, one of our most ancient and precious foods, take centre stage. As well as being an excellent source of complete protein, it is also a rich source of vitamins, with almost all the vitamins except vitamin C.

Enjoy your meal and eat a salad every day!
Kinga Shenker-Horváth