Chicken Strip Salad with Avocado and Strawberries

Ingredients

• 500 g chicken breast fillet
• 1 tbsp soy sauce
• 1 pinch freshly ground pepper
• 1 tsp ketchup
• 1 tbsp Lemon Juice
• 1 tbsp sweet-sour chili sauce
• 1 tbsp soy oil
• 0.5 head iceberg lettuce (ca. 250 g)
• 2 tbsp white wine vinegar
• 0.5 tsp mustard
• Salt
• 0.5 tsp Sugar
• 1 pinch white pepper
• 2 tbsp olive oil
• 250 g strawberries
• 1 Avocado

Instructions

1. 1.

   Wash, pat dry and slice the chicken breast into strips. Whisk soy sauce with pepper, ketchup, 1-2 tsp lemon juice and chili sauce; whisk in the oil and marinate the meat. Cover and refrigerate for 20 minutes.

2. 2.

   Meanwhile tear the iceberg lettuce into leaves, clean, rinse, drain and cut into bite‑sized pieces. Whisk vinegar, mustard, salt, sugar and white pepper to make a dressing; whisk in olive oil. Toss the lettuce with the dressing and arrange on plates.

3. 3.

   Clean, rinse and slice strawberries. Distribute over the salad. Halve the avocado, remove the pit, peel the flesh and cut into strips. Arrange on the iceberg lettuce and drizzle with remaining lemon juice. Quickly sear the chicken strips in a non‑stick pan until browned on all sides and add to the salad. Serve immediately.