Recipe of the day:Leftover chicken and egg salad cups

Delicious meals don't have to be expensive. This recipe demonstrates that with a bit of ingenuity and some basic ingredients, you can savor a tasty, hearty dish without spending a lot of money. Ideal for hectic evenings or anyone aiming to save cash while still savoring the flavors, this wallet-friendly recipe offers great value and taste, making it a go-to for economical home cooking. Servings: 4 for R100 Preparation: 10 minutes Cooking: 10 minutes

Ingredients: 4 eggs, salt and pepper, 3 heads of baby gem lettuce (broken into leaves), 500ml (2 cups) of shredded leftover roast or grilled chicken, 1 small red onion (thinly sliced), 125ml (½ cup) of finely grated white cheddar, and Caesar salad dressing for serving.

Method: Put the eggs into a medium saucepan and fill with cold water. Bring to a boil. Lower the heat and simmer for 10 minutes to achieve hard-boiled eggs. Drain and chill under cold running water. Peel off the shells and cut into wedges. Season with salt and pepper. Arrange the lettuce in 4 serving dishes and divide the chicken, egg, onion, and cheddar among the cups. Serve with the dressing.

Tip: Older eggs are simpler to peel than fresh ones. Purchase your eggs at least a week in advance if you plan to make hard-boiled eggs. Variations: White cheddar can be swapped for regular cheddar. Opt for butter lettuce or the smaller inner leaves of iceberg lettuce instead of baby gem lettuce.