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Salad with lemon chicken and avocado


Chicken fillet — 200 g
Lemon — 1 PC.
Olive oil — 3 tbsp
Herbes de Provence, a mixture of dried — 1 tsp.
Iceberg salad — 200 g
Avocado — 1 PC.
Cherry tomatoes — 100 g
Canned corn — 150 g
Red sweet pepper — 0,5 PCs.
Walnut — to taste
Olive oil — 3 tbsp
Balsamic vinegar — 2 tbsp


1. Mix fresh lemon juice with 3 tbsp olive oil 0.5 tsp. Spread the marinade chopped slices of chicken and leave in a cool place for 1 hour.
2. Then fry the fillet in a pan at medium heat.
3. While the chicken cools, shred lettuce, add the tinned corn, cut in half the cherry tomatoes and diced avocado.
4. For the filling mix 3 tbsp olive oil, balsamic vinegar, 0.5 tsp. of Provencal herbs. Dressed salad.
5. Gently stir with chicken, walnuts and served on beautiful plates.salad-with-lemon-chicken-and-avocado

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