Quick Chicken Salad

Chicken, soy, pepper, then it is seared hot and fast in a screaming pan. The soy is what gives you the dark caramelization without overcooking the meat. It browns before the chicken has a chance to dry out.

The eggs are seven-minute eggs, plunged into ice water the moment they come off the heat. The yolk stays jammy. Anything longer and you’ve made an ordinary hard-boiled egg.

The rest is just balance. Greens for bulk, tomato and carrot for sweetness and crunch, a creamy dressing of greek yogurt and mayonnaise to pull it together. The meal works because the chicken does the heavy lifting and nothing else tries to compete with it.