High Protein Garlic Chicken Salad for Muscle Building
Chicken and Edamame Salad with Honey Mustard Dressing
**Ingredients:**
– 1 garlic clove, skin on
– A pinch of sea salt and ground black pepper
– 200g chicken breasts, cut into strips
– 1 tsp olive oil or coconut oil
– 1 chopped onion
– 1 chopped tomato
– 1 large carrot grated
– A large handful of mixed lettuce leaves
– 2 eggs
**For the dressing:**
– 1 tbsp olive oil
– 1 tsp wholegrain mustard
– 2 tsp rice vinegar
– 1 tsp honey
**Instructions:**
1. **Prepare the Garlic and Chicken:**
– Crush the garlic clove with a wooden spoon.
– Season the chicken strips with a pinch of sea salt and ground black pepper.
2. **Cook the Chicken:**
– Heat 1 tsp of olive oil or coconut oil in a frying pan over medium heat.
– Add the seasoned chicken and garlic to the pan.
– Cook for 6-8 minutes, or until the chicken is thoroughly cooked. Discard the garlic after cooking.
3. **Boil the Eggs:**
– Bring a small saucepan of water to a boil.
– Add the eggs, ensuring they are fully covered with water.
– Simmer for 6-8 minutes, depending on your preference for yolk consistency.
– Remove the eggs with a slotted spoon and immerse them in cold water for 2 minutes.
– Peel the eggs and slice them in half lengthways.
4. **Prepare the Dressing:**
– In a jug, mix together 1 tbsp of olive oil, 1 tsp of wholegrain mustard, 2 tsp of vinegar, and 1 tsp of honey until well combined.
5. **Assemble the Salad:**
– Divide the mixed lettuce leaves between two serving bowls.
– Top with the grated carrot, chopped onion, chopped tomato and cooked chicken strips.
– Drizzle the honey mustard dressing over the salad.
– Place the halved eggs on top.
6. **Serve:**
– Serve the salad immediately. Store any leftovers in an airtight container and refrigerate for up to 2 days.
**Macros per Serving:**
– **Calories:** 444 kcal
– **Carbs:** 14g
– **Protein:** 60g
– **Fat:** 18g