Garden Egg Salad

Ingredients

• 1 medium head of lettuce, chopped
• 1 large cucumber, sliced
• 3–4 garden eggs (white or green varieties), sliced
• 2–3 tomatoes, diced or halved
• 1 medium carrot, grated
• ½ small purple cabbage, finely shredded
• ½ medium red onion, thinly sliced
• ½ cup sweet corn
• ½ cup green peas (optional)
• 1 chicken breast
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon onion powder
• 1 teaspoon cooking oil
• 3 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon honey
• Pinch of salt

Method

1. 01

   Wash the lettuce, garden eggs, cucumber, tomatoes, carrots, cabbage and onion thoroughly.

2. 02

   Chop the lettuce, slice the garden eggs, cucumber and onion, dice the tomatoes, grate the carrot, and finely shred the purple cabbage.

3. 03

   Drain the sweet corn and green peas.

4. 04

   Season the chicken breast with salt, black pepper, garlic powder, paprika and onion powder.

5. 05

   Heat the cooking oil in a pan and cook the chicken breast over medium heat until fully cooked and lightly browned on both sides.

6. 06

   Allow the chicken to cool slightly, then shred it into thin pieces using two forks.

7. 07

   Add the lettuce, garden eggs, cabbage, carrots, cucumber, tomatoes, onion, sweet corn and green peas into a large bowl and mix gently.

8. 08

   Place the shredded chicken breast generously over the salad.

9. 09

   In a small bowl, combine the mayonnaise, lemon juice, honey, black pepper and a pinch of salt. Mix until smooth.

10. 10

    Drizzle the dressing over the salad just before serving, or serve the dressing separately.

11. 11

    Serve fresh and enjoy.

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