Ingredients (Makes 2)
200g cooked chicken*
100g cherry tomatoes
20g whole almonds
*In my week 1 meal plan I used 200g diced southern fried chicken and 400g chicken mini fillets from my @musclefood box to make 6 portions. I seasoned these with a little salt and pepper, covered with foil and baked in the oven covered at 180 for around 25 min.
Put a pan of water on to boil and add the eggs. Hard boil for around 10 minutes.
Allow to cool, peel off the shelves and slice in half.
Meanwhile slice the chicken, cucumber and cheese into bite size chunk.
Divide all the ingredients between two containers and store in the fridge until lunchtime! (I normally make these the night before)