Chicken salad with boiled eggs and roasted bread with herbs

 Chicken salad with boiled eggs and roasted bread with herbs

Ingredients

2 slices of Alentejo bread

olive oil to taste

1 tablespoon thyme

1 tablespoon chopped rosemary

1 teaspoon paprika

salt and pepper to taste

4 eggs

½ iceberg lettuce

2 cups arugula

2 cups shredded roast chicken

oregano to taste

balsamic vinegar to taste

Preparation

1.

Toast the slices of bread in the toaster until golden brown. Remove them and cut them into squares.

2.

Drizzle them with a little olive oil, sprinkle them with thyme, rosemary and paprika and season them with salt and pepper.

3.

Boil the eggs in plenty of water.

4.

In a bowl, arrange the lettuce cut into large pieces. Add the arugula and mix well.

5.

Add the shredded roast chicken, sliced ​​eggs and toasted bread.

6.

Sprinkle with oregano and season with olive oil and balsamic vinegar.

7.

Adjust salt and pepper to taste