Chicken Salad with Avocado

Clean the chicken breasts, pat dry, and cut into smaller strips or cubes. Then dust them with ground sweet paprika and lightly season with salt and pepper.

Wash and dry the romaine lettuce and tear it into bite-sized pieces into a large bowl.

Halve the avocados, remove the pit, scoop out the flesh, and cut into pieces. Halve the tomatoes, slice the cucumber into half-moons, and cut the red onion into thin strips.

In a small bowl for the dressing, add olive oil, squeeze the juice from half to a whole lemon (approx. 1-2 tablespoons depending on acidity), add Dijon mustard, honey, and pressed garlic, and whisk into an emulsion. Season with salt and pepper.

Heat a pan with a thin layer of olive oil over medium-high heat.

Add the chicken and sauté for 6-8 minutes until golden and fully cooked, stirring occasionally. Let the cooked meat rest for 2 minutes.

Add the tomatoes, cucumber, onion, and avocado to the bowl with the lettuce, pour in about two-thirds of the dressing, and gently toss. Then fold in the warm chicken and add the remaining dressing if needed.

Divide the salad among 4 bowls, season further with salt and pepper if desired, and sprinkle with chopped cilantro. Serve immediately so the salad stays crisp and the avocado doesn't brown.