This chicken and egg salad is the perfect protein lunch to enjoy throughout the summer months! The fresh pea dressing is a perfect combo with crunchy lettuce and juicy tomatoes.

Tools:

• saucepan
• chopping board
• knife
• mixing bowl
• peeler

Ingredients:

• 2 portions of leftover cooked chicken
• 2-4 eggs (boiled for 6-7minutes)
• 2 small bunch of lettuces, roughly chopped
• 1 avocado, halved and cubed
• 8 cherry tomatoes, halved

For the dressing:

• Peas
• 2 tbsp of olive oil
• Garlic clove (optional)
• 50ml of plant based milk 
• Salt and pepper
• 1 tbsp of lemon juice
• 1 tbsp of parsley/ semi fresh/ dill

Method:

1. To make the dressing, cook the peas in a saucepan of boiling water for 2 minutes. Drain and transfer to a blender along with the other ingredients. Blend until smooth, season to taste and add more oil or milk if necessary. 
2. To make the salad all the lettuce, avocado and tomatoes to a bowl along with your leftover chicken. Toss together. 
3. Peel your eggs and slice into quarters, arrange on top of your salad and drizzle over the pea dressing.