Lemon Chicken and Avocado Salad
Salads • European
Description
Lemon Chicken and Avocado Salad
Ingredients
- Olive Oil 3 tablespoons
- Skin-On Chicken Breasts 5 oz
- Lemon 1 piece
- Iceberg Lettuce 5 oz
- Avocado 1 piece
- Herbes de Provence 1 teaspoon
- Marinated cherries 5 oz
- Canned Corn 5 oz
- Orange Bell Peppers ½ piece
- Walnuts to taste
- Balsamic Vinegar 2 tablespoons
Step-by-Step Guide
Step 1
Mix freshly squeezed lemon juice with 3 tablespoons of olive oil and 0.5 teaspoon of dried Herbes de Provence. Place sliced chicken breast into the marinade and leave in a cool place for 1 hour.
Step 2
Then, fry the chicken breast in a skillet over medium heat.
Step 3
While the chicken cools, chop the iceberg lettuce, add canned corn, halved cherry tomatoes, and diced avocado.
Step 4
For the dressing, mix 3 tablespoons of olive oil, balsamic vinegar, and 0.5 teaspoon of Herbes de Provence. Dress the salad.
Step 5
Gently mix with the chicken, walnuts, and serve on beautiful plates.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!