A colourful chicken-and-egg lunch bowl
This bowl is a useful destination for safely stored cooked chicken. It pairs the meat with a fully cooked egg, crisp vegetables and a small lemon dressing. Use a cold chain for packed lunches rather than assuming an assembled salad can sit out all afternoon.
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Original recipe · serves 2
A colourful chicken-and-egg lunch bowl
15 minPreparation12 minCooking27 minTotal
Ingredients
How to make it
- Cover eggs with water in a saucepan, bring to a boil and simmer gently for about 10 to 12 minutes until yolks and whites are firm. Cool, peel and halve.
- Arrange leaves, cucumber, tomatoes and orange in two bowls.
- Add chilled cooked chicken and eggs using clean utensils.
- Mix oil, lemon juice and pepper, then drizzle over immediately before serving.
Make it work in your kitchen
Only use leftover chicken if its cooking, refrigeration and storage history are safe. If unsure, prepare fresh chicken and follow the poultry temperature guidance on our food-safety page. Pack dressing separately and use an insulated lunch bag with an ice pack for transport.
Recipe note: Original AI-assisted recipe, not kitchen-tested. Timings are estimates; use the doneness and temperature checks stated. Photographs are illustrative. Check ingredient labels for allergens and read our food preparation and storage guide.
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