Name: Chicken Salad with Avocado
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 portions
Ingredients: 500 g chicken breast; 1 teaspoon sweet paprika; 1 head romaine lettuce; 2 pcs avocado; 200 g cherry tomatoes; 1 pc salad cucumber; 1 pc red onion; coriander; salt; black pepper; olive oil; 3 tablespoons olive oil; 1 pc lemon; 1 teaspoon dijon mustard; 1 teaspoon honey; 1 clove garlic; salt; black pepper

Ingredients

4portions

For the salad

500 gchicken breast

1 teaspoonsweet paprika

1 headromaine lettuce

2 pcsavocado

200 gcherry tomatoes

1 pcsalad cucumber

1 pcred onion

coriander(for decoration)

salt(to taste)

black pepper(to taste)

For frying

olive oil(for frying)

For the dressing

3 tablespoonsolive oil

1 pclemon

1 teaspoondijon mustard

1 teaspoonhoney

1 clovegarlic

salt(to taste)

black pepper(to taste)

Step by step process

Preparation

1
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.
2
Wash and dry the romaine lettuce and tear it into bite-sized pieces into a large bowl.
3
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.
4
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.

Cooking

5
Heat a pan with a thin layer of olive oil over medium-high heat.
6
Add the chicken and sauté for 6-8 minutes until golden and fully cooked, stirring occasionally. Let the cooked meat rest for 2 minutes.
7
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.

Serving

8
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 does not brown.