Chicken Avocado + Egg Salad – A QUICK Lunch Idea

 

Makes 3-4 servings

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INGREDIENTS

• 1 lb. cooked chicken breast, shredded

• OR 1 lb. grilled chicken breast, sliced

• 3-4 hard-boiled eggs, quartered

• 1 avocado, sliced

• 4 medium tomatoes, sliced

• 2 hearts of romaine, rinsed and separated

• 2 Tbsp extra virgin olive oil

• 1 Tbsp organic cider vinegar

• sea salt & freshly cracked pepper, to your taste

• Fresh lemon wedges for serving.

  Instructions:

  
  Arrange all the salad ingredients on a large platter. Add a sprinkle of sea salt and freshly cracked pepper. Drizzle with olive oil and and apple cider vinegar. Serve with fresh lemon wedges.

  Enjoy,