Chicken Salad

Ingredients

• 600 g Chicken breast fillet
• 1 tbsp soy sauce
• Pepper
• 2 Romaine Lettuce Hearts
• 150 g cherry tomatoes
• 1 ripe Avocado
• 1 tbsp Lemon Juice
• 1 Spring onion
• 5 g Butter (1 tsp)
• 3 tbsp olive oil
• 1 tbsp white balsamic vinegar
• Salt
• 30 g cashew nuts

Instructions

1. 1.

   Rinse chicken breast fillet under cold water and pat dry. Place in a zip‑lock bag with soy sauce and pepper, marinate in the refrigerator for about 30 minutes.

2. 2.

   Meanwhile tear romaine leaves into bite‑sized pieces, rinse and dry. Wash tomatoes, trim stems, quarter them.

3. 3.

   Halve the avocado, remove pit, peel, cut into chunks and toss with lemon juice.

4. 4.

   Wash spring onion, trim, slice into rings. Combine lettuce, tomatoes, avocado and spring onion in a bowl, divide onto four deep plates.

5. 5.

   Heat butter in a skillet. Remove chicken from the marinade, add to pan and cook over high heat for about 7–10 minutes until golden.

6. 6.

   While the chicken cooks, whisk olive oil and balsamic vinegar together, season with salt and pepper to make the vinaigrette.

7. 7.

   Slice cooked chicken, arrange on plates, sprinkle cashew nuts over top and drizzle with vinaigrette.