Chicken & Avocado Salad
Be the first to reviewPerfectly crisp chicken is the secret to this lunch salad!
Ingredients
Utensils
Stovetop, Frying pan
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!
Nutrition facts
Average estimated amount for one serving
| Energy | 560 cal. |
| Fat | 38 g |
| Carbohydrates | 14 g |
| Protein | 42 g |
| Fiber | 8 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.
