Chicken & Avocado Salad

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Perfectly crisp chicken is the secret to this lunch salad!

Camille C.
Camille C.
882

6 minutes

Prep time

10 minutes

Cook time

560 cal.

Per serving

Utensils

Stovetop, Frying pan

recipe

Chicken breast
Flour (all-purpose)

Step 1

Add the flour to a shallow dish. Dredge the chicken in the flour on both sides.

Chicken breast

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.

Chicken breast

Step 3

Flip over the chicken. Season with salt & pepper. Cook for 5-7 min, while continuing to baste it.

Chicken breast

Step 4

Once the chicken is cooked through, remove it from the pan. Cut it into thin slices.

Arugula
Avocado
Feta cheese (block)
Chicken breast

Step 5

Peel the avocado & remove the pit. Then slice the avocado. Arrange the arugula, sliced chicken, avocado & crumbled feta on a serving plate.

Whole-grain mustard
Apple cider vinegar

Step 6

In a small bowl, whisk together the vinegar, mustard & olive oil. Drizzle the vinaigrette over the salad.

Pine nuts

Step 7

Season with salt & pepper. Garnish with pine nuts (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy560 cal.
Fat38 g
Carbohydrates14 g
Protein42 g
Fiber8 g

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.

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Chicken & Avocado Salad
Very easy