Chicken Avocado + Egg Salad – A QUICK Lunch Idea

Makes 3-4 servings.

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:

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

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