- Ingredients:
- 3 eggs
- 1 cup frozen bite-size chicken (or 1–2 chicken breasts, baked and chopped)
- 1 small head of lettuce (or 2–3 cups, chopped)
- 2 mini cucumbers, sliced
- 1/2 lemon
- 1/2 cup mild cheese (cubed or shredded – mozzarella or Monterey Jack work great)
- Dill weed seasoning (to taste)
- Optional: salt & pepper
Instructions:
- Boil the Eggs
- Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 9–10 minutes. Cool in cold water, then peel and cut into quarters or slices.
- Cook the Chicken
- Option 1: If using frozen bite-size chicken, cook according to package instructions (usually skillet or oven).
- Option 2: Bake 1–2 seasoned chicken breasts at 375°F (190°C) for 20–25 minutes. Let rest, then cut into bite-size pieces.
- Assemble the Salad
- In a large bowl, add chopped lettuce as the base.
- Top with cooked chicken bites, boiled egg pieces, and sliced mini cucumbers.
- Add cubes or shreds of mild cheese.
- Add the Finishing Touches
- Squeeze half a lemon over the salad for fresh zing.
- Sprinkle dill weed generously.
- Add salt and pepper if desired.
🌿 Serve & Enjoy!
Perfect for lunch, a light dinner, or meal prep. Feel free to top with a drizzle of olive oil or your favorite light vinaigrette if you want extra dressing. I like mines with Buttermilk Ranch 🙂
