Recipe for salad with chicken and eggs
A delicious salad that can easily serve as a meal, as it contains both meat, eggs, and cheese. The crispy, crushed rye bread chips on top of the salad give it an extra kick and taste wonderful. Rye bread chips can be bought at most supermarkets and bakeries, but it is easy to make your own, using up old, stale rye bread.
This dish is excellent to make if you have leftover roasted or boiled chicken, but if you don’t, you can fry a pack of chicken fillets for this purpose.
Servings: Portions
Salad with Chicken and Eggs
Ingredients
- Pointed Cabbage thinly sliced
- Red Onion in small cubes
- Chicken leftover boiled or roasted chicken
- Bacon
- Egg
- Broccoli in florets, lightly steamed
- rye bread chips
- Cottage Cheese
- Spices salt and pepper
Instructions
- Cook the bacon until crisp in the oven or on a pan. Place it on absorbent paper and let it cool.
- Boil the eggs until soft-boiled or hard-boiled.
- Arrange shredded pointed cabbage, lightly steamed broccoli florets, red onion, and chicken torn/pulled into smaller pieces on a platter. Mix everything together.
- Garnish the salad with cottage cheese, crispy bacon, boiled, halved eggs, and crushed rye bread chips.
Notes
Try making your own rye bread chips from the leftover rye bread. Find the recipe here.