ISRA 2020
ISRA 2020

Chicken and egg salad

Chicken and egg salad

(for four adults)

This is an easy-to-prepare gluten-free classic salad. Since it contains chicken, eggs and potatoes, it can be a full meal. Potatoes are a good source of Vitamin B6 and don’t contain fat, sodium or cholesterol.


 800 gm cleaned unpeeled potatoes
 2 eggs
 1 tsp mustard sauce.
 75 gm light mayonnaise.
 400 gm boneless chicken
 2-3 cloves of chopped garlic
 Six lettuce leaves
 Black pepper
 Salt to taste

Preparation guide

 Chop the cleaned potatoes and boil for 20 minutes. Drain and set aside.
 Boil the eggs for 10 minutes, drain and cool. Unshell and slice into quarters. Set aside.
 Mix the mustard sauce and light mayonnaise well.
 Boil the chicken. After it cools, cut the chicken into strips.
 Mix potatoes, chicken, mayo-mustard blend, garlic and black pepper in a salad bowl. Add salt to taste and top with eggs.
 Layer the lettuce leaves and arrange other ingredients on top.

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