Chicken, Chickpea

Breakfast Salad

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Breakfast Salad

Serves 4  | Prep Time: 15 minutes | Cook Time: 15-20 minutes

This came about because I wanted a bit more variety in my families breakfast routine. It’s a dish you can have any meal of the day. Add some smoked fish, a nice piece of beef or some chickpeas.


  • 4 eggs
  • 1 bunch rainbow Swiss chard, chopped
  • 1 1/2 – 2 cups cooked quinoa
  • 3 cups chopped romaine lettuce or a mix of baby spinach and arugula

(For the cider vinaigrette)

  • 1/3 cup extra virgin olive oil
    1⁄4 cup apple cider vinegar
    1 clove garlic, micro planned
    1/2 teaspoon Dijon Mustard
    1⁄4 cup lightly packed oregano leaves

Suggested add ins: 

  • Toasted almonds
  • Crunchy chickpeas (store bought)
  • Croutons
  • Pumpkin seeds
  • Sliced avocado

Chef Tips

  • Feel free to use any vinaigrette or sauce you want for this dish.
  • Some pea shoots or sprouts would be a nice delicious and healthy addition too.


Step 1

Place eggs in a pot and cover with water. Bring to a boil. Turn off the heat and cover. Set a timer for 7 minutes. Place in ice water to stop the cooking process. Peel once cool to the touch. The yolk will be nice and jammy. If you want something more cooked go to 8 minutes.

Step 2

While your waiting on the eggs, sauté the Swiss chard in a skillet until barely wilted. Season with salt and set aside.

Step 3 (for the cider vinaigrette)

Combine the 1/3 cup of olive oil, cider vinegar, garlic, mustard and oregano in a medium bowl. Whisk until combined. Season with salt and pepper. Set aside

Step 4

In a large bowl mix together the quinoa, Swiss chard, and a few tablespoons of the cider vinaigrette. Season with salt and freshly ground black pepper. Mix and taste for seasoning adjusting with more vinaigrette or salt.

Step 5

Place quinoa mixture into bowls. Season the lettuces/greens in the same mixing bowl with a little more vinaigrette. Top each bowl with some greens and any of your add ins.