Egg salad with Swiss Chard and turkey breast fillet

Recipe from Lily Moore

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Egg salad with Swiss Chard and turkey breast fillet

Cooking time: 30 min

Servings 4

Here is an easy and colorful salad with Swiss chard, eggs and turkey breast fillet. This salad also contains a powerhouse of essential vitamins to help boost your immunity and fight off winter colds.

Egg

6 pcs.
Turkey breast fillet

7 oz.
Oil

2 tbsp.
Salt

to taste
Pepper

to taste
Lettuce

3,5 oz.
Swiss chard

7 oz.
Organic orange

1 pc.
Whole milk yoghurt

3,5 fl. oz.
Honey

3,5 oz.
Grainy mustard

2 tbsp.
Dill

to taste

Calories

400 kcal
Protein

39 g
Fat

21 g
Carbohydrates

11 g

Boil the eggs for 7-8 minutes. Then wash the meat, dry it, cut into strips. Fry the turkey fillet in oil for about 4 minutes on all sides, season with pepper and salt. Peel and cut the eggs in half.
Wash the lettuce and chard, dry and cut coarsely. Finely cut the chard stalks. Wash the orange in hot water and grate the zest. Squeeze out the orange. Mix the orange juice and zest with yoghurt, honey, salt, mustard and pepper. Mix the dressing with the rest of the ingredients. Divide the salad among the plates and decorate with chopped dill.