Instructions
Step 1. In a bowl, combine the olive oil, hot sauce, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Step 2. Coat the chicken breasts with the marinade and let sit for at least 20 minutes.
Step 3. Bring a saucepan of water to a gentle boil and carefully add the eggs.
Step 4. Cook the eggs for 7 minutes, then transfer them immediately to an ice bath for 5 minutes.
Step 5. Peel the eggs and slice them in half lengthwise.
Step 6. Heat a grill pan or skillet over medium-high heat.
Step 7. Cook the chicken for 5 to 6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Step 8. Transfer the chicken to a cutting board and allow it to rest for 5 minutes.
Step 9. Slice the chicken into bite-sized strips.
Step 10. In a large serving bowl or platter, arrange the romaine lettuce, cucumber slices, red bell pepper, and olives.
Step 11. Place the sliced chicken over the salad greens.
Step 12. Arrange the jammy egg halves around the salad.
Step 13. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and chili flakes.
Step 14. Drizzle the dressing over the salad just before serving.
Step 15. Serve immediately and enjoy.
Storage and Reheating Tips
Store the chicken, eggs, vegetables, and dressing separately in airtight containers in the refrigerator for up to 3 days.
Keep the dressing separate until serving to maintain the crispness of the greens.
Cooked chicken can be reheated gently in a skillet or microwave before adding to the salad.
Jammy eggs are best enjoyed within 2 days for optimal texture.
Do not freeze the assembled salad, as the fresh vegetables and eggs will lose their texture after thawing.
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