Spinach, Carrot, Egg and Chicken Salad

Bit Bit was thinking of using the leftover spinach and chicken breast to make a meal. It has also been some time since Bit Bit last ate salad, so Bit Bit decided to add an egg and some carrots to make the salad tastier and with more nutrition.

This dish took about 20 minutes to finish making.

Things that Bit Bit found out about Spinach, Carrot, Egg and Chicken Salad:

• To make the chicken shreds for the salad, cutting the chicken meat into medium pieces will ensure that the chicken is cooked evenly and the exterior would not be cooked till too 'old', instead of cooking the whole chicken meat on its own.
• For this salad, one can choose any dressing that one prefers, and adjust it according to one's taste.
• If one does not like the raw taste of vegetables, one can boil the vegetables slightly to remove the raw taste. Bit Bit boiled the vegetables slightly.

Ingredients that Bit Bit used for Spinach, Carrot, Egg and Chicken Salad:

1. Baby Spinach - 2 Bunches (About 350gm)
2. Chicken Breast - 1 Small Piece (About 60gm)
3. Carrot - 1/4 Large Whole
4. Egg - 1 Whole
5. Lemon - 1/3 Whole
6. Sugar - 1/2 Tbsp

Method that Bit Bit used to make Spinach, Carrot, Egg and Chicken Salad:

1. Wash and remove the roots of the spinach, and set aside.
2. Wash and remove the skin of the carrot, cut into thin slices, and set aside.
3. Bring a pot of water to boil.
4. Add in the spinach and cook for about 1 to 2 minutes, or remove once spinach turns dark green.
5. Let the spinach cool and dry.
6. Add in the carrot slices into the boiling water and cook for about 3 to 5 minutes, or remove once it is cooked.
7. Let the carrot cool and dry.
8. Add in the chicken breast into the boiling water and cook for about 5 to 10 minutes, or remove once the chicken meat is thoroughly cooked.
9. Let the chicken cool and dry.
10. Shred the chicken breast according to the lines of the meat.
11. Add in the egg and boil for about 8 to 10 minutes.
12. When the egg is cooked, remove from the boiling water and cool the egg in running water.
13. Crack and remove the shell of the egg, and cut the egg into slices.
14. On a serving plate, place the spinach at the bottom, top with the carrot slices and egg slices.
15. Sprinkle chicken shreds over the salad.
16. Squeeze the lemon juice into a small bowl, add sugar and mix.
17. Drizzle the sweetened lemon juice over the salad.
18. Toss the salad.
19. Serve and eat!