Stovetop, Frying pan
Add the flour to a shallow dish. Dredge the chicken in the flour on both sides.
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.
Flip over the chicken. Season with salt & pepper. Cook for 5-7 min, while continuing to baste it.
Once the chicken is cooked through, remove it from the pan. Cut it into thin slices.
Peel the avocado & remove the pit. Then slice the avocado. Arrange the arugula, sliced chicken, avocado & crumbled feta on a serving plate.
In a small bowl, whisk together the vinegar, mustard & olive oil. Drizzle the vinaigrette over the salad.
Season with salt & pepper. Garnish with pine nuts (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Chicken & Avocado Salad" contains 560 Energy, 38 g of Fat, 14 g of Carbohydrates, 42 g of Protein, 8 g of Fiber.