Chicken + Kale Salad with Eggs

If you've been here for awhile then you know I'm an avid brunch lover. There is nothing better than a quick, healthy and hearty mid-day meal! For this dish, I cooked the eggs over-medium, but you can have them whatever way you want! Cooking is creative. PS - enjoy in the sun for added leisure.

Gather Ingredients: (serves 2)

• 10 small strips grilled chicken breast, cooked

• 2 cups kale spring mix

• 1 scallion, diced

• cucumber slices (or alternative veggies)

• 4 eggs

• salt

• pepper

Let's Get Mixing:

1. Wash Kale and place in salad spinner or a medium sized mixing bowl. Add scallions and dressing - then mix. Place one cup of salad on each plate.

2. Chicken should already be cooked but you can also cook them up quickly and then add. Place strips over salad. Add salt and pepper to taste.

3. Prep the eggs - grab a skillet and add butter (tastes better than oil or margarine but can still use those if needed). Always heat the pan on medium-high heat, and then add once pan is hot - so they can start cooking right when they hit the pan. For over-medium eggs: Add eggs to the pan and sprinkle with salt and pepper. Cook for 3/4 minutes until the egg whites on the top start to firm. Flip eggs and cook for an additional 2 minutes. \

4. Plate the eggs and cucumber slice - serve and ENJOY!

   
   

   *Ingredients in this dish are rich in vitamins, antioxidants and proteins that help support healthy bone function, eye vision and overall health.

   
   

   Amazon resources used in the recipe ↓ Good Grips Salad Spinner:

   ------> LINKED HERE

   
   

   Olive Garden Italian Salad Dressing:

   ------> LINKED HERE