Chicken & Avocado Salad

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Perfectly crisp chicken is the secret to this lunch salad!

Camille C.
Camille C.
1.5k
Very easy

6 minutes

Prep time

10 minutes

Cook time

560 cal.

Per serving

Utensils

Stovetop, Frying pan, Knife

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

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

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