Chicken, spinach and soft-boiled egg salad

Set up the midweek meal challenge with a handful of ingredients and a few pantry staples.

Recipe «Chicken, spinach and soft-boiled egg salad» presented in category Recipes / Eggs, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 650g chicken breasts, thickly sliced, 1 lemon, halved, 80ml extra virgin olive oil, 2 sprigs rosemary, leaves picked, 1 large clove garlic, thinly sliced , 2 tbsp wholegrain mustard, 1 tsp honey, 4 eggs, at room temperature , 250g baby spinach, 4 slices toasted bread, cut into cubes.

Ingredients:

• 650g chicken breasts, thickly sliced 
• 1 lemon, halved 
• 80ml extra virgin olive oil 
• 2 sprigs rosemary, leaves picked 
• 1 large clove garlic, thinly sliced 
• 2 tbsp wholegrain mustard 
• 1 tsp honey 
• 4 eggs, at room temperature 
• 250g baby spinach 
• 4 slices toasted bread, cut into cubes 

Instructions

1. To marinate the chicken, place in a large bowl and squeeze over the juice of half a lemon. Add 1 tablespoon oil, rosemary and garlic to the bowl, and toss to coat the chicken.
2. To make dressing, squeeze juice from remaining lemon half into a small bowl. Add mustard, honey and remaining 60ml (1/4 cup) oil. Whisk to combine. Season with salt and pepper.
3. Bring a saucepan of water to the boil. Gently add eggs and stir until water returns to the boil. Cook for 4 1/2 minutes for soft-boiled eggs. Drain and refresh under cold water.
4. Preheat a chargrill pan over high heat, then cook chicken, in 2 batches, for 1 minute each side or until cooked through. Transfer to a large bowl. Add spinach and dressing to the bowl and toss to combine. Divide salad among bowls.
5. To gently crack egg shells, roll eggs on a counter. Peel shells, then carefully tear eggs in half and divide among salads. Scatter with toasted bread cubes and serve.