Grilled Chicken and Cherry Egg Salad

This refreshing chicken salad combines tender, grilled chicken breasts with a crunchy bed of iceberg lettuce, sweet cherry tomatoes, and a simple olive oil and balsamic vinegar dressing. It's garnished with fresh basil leaves for an aromatic touch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 large eggs
• 4 cups iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Start by marinating the chicken breasts. In a bowl, combine 2 tablespoons of olive oil, salt, and pepper. Coat the chicken breasts with this mixture and let it marinate for at least 30 minutes.
2. While the chicken is marinating, boil the eggs in a saucepan for about 10 minutes. Once done, transfer them to a bowl of ice water to stop the cooking process. After they cool down, peel and chop them into quarters.
3. After marinating, preheat your grill or a grill pan over medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked and no longer pink in the center. Once cooked, remove from the grill, let rest for 5 minutes, then slice them into strips.
4. In a large salad bowl, combine the chopped iceberg lettuce, halved cherry tomatoes, and the chopped eggs. Toss gently to mix.
5. Add in the grilled chicken strips on top of the salad.
6. In a small bowl, whisk together 1 tablespoon of balsamic vinegar with a pinch of salt and pepper. Drizzle the dressing over the salad.
7. Garnish with fresh basil leaves and serve immediately.

Summary:

• Calories: 664kcal
• Fat: 32g
• Protein: 82g
• Carbs: 14g
• Potassium: 1740mg
• Magnesium: 62mg