Chicken Salad with Avocado

Ingredients

• 250 g mixed leafy greens
• 1 yellow bell pepper
• 200 g cocktail tomatoes
• 1 Red Onion
• 200 g ripe avocado (1 ripe avocado)
• 2 tsp lime juice
• 1 tbsp White Wine Vinegar
• 1 tbsp Lemon Juice
• 3 tbsp olive oil
• Salt
• Pepper
• 1 tsp sugar
• 0.5 tsp mustard
• 500 g chicken breast fillet
• Cayenne pepper
• 0.5 tsp paprika powder (sweet)
• 1 tbsp Sunflower oil

Instructions

1. 1.

   Wash and dry the salad, tear leaves into bite‑sized pieces.

2. 2.

   Wash, trim, and slice the bell pepper into strips; wash and halve the tomatoes; peel, halve, and thinly slice the onion.

3. 3.

   Halve the avocado, remove the pit, peel, cut flesh into strips, and immediately drizzle with lime juice.

4. 4.

   Mix prepared ingredients together.

5. 5.

   Whisk vinegar, lemon juice, olive oil, salt, pepper, 1 tsp sugar, and mustard to make the vinaigrette; toss salad with dressing and divide onto four plates.

6. 6.

   Rinse chicken breast under cold water, pat dry, slice into strips; season with salt, pepper, cayenne pepper, and paprika powder.

7. 7.

   Heat sunflower oil in a pan. Cook chicken strips over medium heat for 3–4 minutes on each side until cooked through.

8. 8.

   Arrange chicken strips on top of the salad.