LEFTOVER CHICKEN & EGG SALAD CUPS

IMAGES TO BE CREDITED TO THE SOUTH AFRICAN POULTRY ASSOCIATION

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients:

• 4 eggs
• Salt and pepper
• 3 heads baby gem lettuce, broken into leaves
• 500 ml (2 cups) leftover roast or grilled chicken, shredded
• 1 small red onion, thinly sliced
• 125 ml (½ cup) white cheddar, finely grated
• caesar salad dressing, to serve

Method:

1. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer for 10 minutes for hard boiled eggs. Drain and cool under cold running water. Peel the shells off. Cut into wedges. Season with salt and pepper.
2. Divide the lettuce between 4 serving plates and divide the chicken, egg, onion and cheddar between the cups. Serve with the dressing.

Tip:

• Older eggs are easier to peel than fresh eggs. Buy your eggs at least a week ahead if you plan on making boiled eggs.

Variations:

• White cheddar can be replaced with normal cheddar. Use butter lettuce or the smaller, inner leaves of iceberg lettuce instead of baby gem lettuce.