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Tuesday, March 8, 2011

Chicken and avocado salad

A delicious and healthy way to use roast chicken and greens and get all your proteins and vitamins in one light dish. The major advantage of it is the fact that because of the avocado (creamy and full of healthy fats), this salad requires no dressing at all and is still delicious. That coming from Bogdan who's a sauce and dressing junkie. Really no need for dressing. And the combination with the lemon is... well, we all love guacamole, don't we ? ;)
No need to blab more about it. Enjoy :)

Ingredients (serves 2):
  • 200 g chicken breast
  • salt and pepper (freshly ground)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coriander
  • a little olive oil
  • 150 g mixed salad greens (iceberg, red cabbage, chives, carrot etc)
  • 1 avocado
  • juice from half a lemon
Heat the olive oil in a frying pan and put the chicken breasts in it:

Sprinkle a little salt and the rest of the spices on the meat, reserving half of the spices for the other side of the chicken breasts. After 5-7 minutes (depending on thickness) turn over the pieces and spice again:

When it's all roasted and yummy it should look like this (if you, like us, like it lightly browned):

Split the salad greens in 4 equal parts. Cut the chicken in slices and split them in two parts. Put a quarter of the greens on each serving plate, then top with chicken pieces:

Cover with the remaining greens, then cut the avocado in rough slices (or finer, if you prefer) and put it over the salad. Juice the half of the lemon over the salad, especially the avocado pulp pieces:

If you want you can sprinkle a little extra salt on the avocado pieces. It tastes wonderful, but it's not a must. It's all done, dig in! :)

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