Chicken combo salad for Lunchbox

Instructions

1. In a large pot of water, boil potatoes until tender. Drain and toss with olive oil and salt. Set aside.
2. In a bowl put together the green salad. Arrange the chicken, cooked potatoes, carrots, tomatoes, cucumber and cheese on top of the salad.
3. Meanwhile, in a saucepan with water boil the egg for 7 minutes. Drain the water ant cool in cold water. Peel the egg and cut in half. Arrange on the top of the salad.
4. Sprinkle the salad with fresh mint. Dress before eating.

• Servings : 1
• Ready in : 15 Minutes
• Course : Appetizers, Lunchbox Menus, Main courses
• Recipe Type : Appetizers, Left overs-great overs, Salads
• Ingredient : Apple cider vinegar, Carrots, Cherry tomatoes, Chicken breast, Cucumber, Dijon mustard, Eggs, Green salad, Ground black pepper, Honey, Mayonnaise, Olive oil, Parmesan cheese, Potatoes, Salt, Thyme, Thyme leaves, Tomatoes, Vinegar