Chicken & Avocado Salad
Very easy
Camille C.
Camille C.

Chicken & Avocado Salad

6 minutesPrep time

10 minutesCook time

560 cal.Per serving

Ingredients for 1

Chicken breast

1

Chicken breast

Arugula

1 handful

Arugula

Feta cheese (block)

1 tbsp

Feta cheese (block)

Whole grain mustard

1/2 tsp

Whole grain mustard

Apple cider vinegar

1 tsp

Apple cider vinegar

Avocado

1/2

Avocado

Flour (all-purpose)

1 tbsp

Flour (all-purpose)

Pine nuts

optional

1 tsp

Pine nuts

Olive oil

1/2 tbsp

Olive oil

Utensils

Stovetop, Frying pan, Knife

recipe

  • Step 1
    Add the flour to a shallow dish. Dredge the chicken in the flour on both sides.
  • Step 2
    Melt a dab of butter in a pan over medium heat. Add the chicken to the pan. Season with salt & pepper. Cook the chicken for 2 min, as you baste it with the melted butter.
  • Step 3
    Flip over the chicken. Season with salt & pepper. Cook for 5-7 min, while continuing to baste it.
  • Step 4
    Once the chicken is cooked through, remove it from the pan. Cut it into thin slices.
  • Step 5
    Peel the avocado & remove the pit. Then slice the avocado. Arrange the arugula, sliced chicken, avocado & crumbled feta on a serving plate.
  • Step 6
    In a small bowl, whisk together the vinegar, mustard & olive oil. Drizzle the vinaigrette over the salad.
  • Step 7
    Season with salt & pepper. Garnish with pine nuts (optional). Enjoy!