Salad with lemon, chicken and avocado

Salad with lemon, chicken and avocado


Chicken fillet — 200 g
Lemon — 1 pc.
Olive oil — 3 tbsp
Provencal herb mixture dried — 1 teaspoon
Iceberg lettuce — 200 g
Avocado — 1 pc.
Cherry tomatoes — 100 g
Canned corn — 150 g
Red bell pepper — 0.5 pc.
Walnut — to taste
Olive oil — 3 tbsp
Balsamic vinegar — 2 tablespoons


1. Mix fresh lemon juice with 3 tablespoons olive oil and 0.5 tsp We spread in the marinade sliced ​​chicken and leave in a cool place for 1 hour.
2. Next, fry the fillets in the pan at medium heat.
3. While the chicken cools, cut iceberg salad, add it to the canned corn, cut in half the cherry tomatoes and diced avocado.
4. For the filling, mix 3 tablespoons olive oil, balsamic vinegar, 0.5 tsp Provencal herbs. Refill salad.
5. Gently mix with chicken, walnuts and served on the beautiful plates.

Bon Appetit!

Salad with lemon, chicken and avocado

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