Chicken and Avocado Salad with Balsamic Vinegar Dressing

1. 1

   Mix the ingredients together.

2. 2

   Taste, and adjust the seasoning with salt and black pepper.

3. 3

   Cut the cherry tomatoes in half.

4. 4

   Cut the avocado in half and remove the pit.

5. 5

   Cut up into pieces that are about the same size as the cherry tomato pieces.

6. 6

   Sprinkle with lemon juice.

7. 7

   Remove the white sinews and excess fat from the chicken.

8. 8

   Heat up a frying pan and put the chicken in skin side down.

9. 9

   Pan fry over high heat for 1 minute, put a lid on and turn down the heat to low-medium.

10. 10

    Steam-fry for 5 to 7 minutes, turn over, replace the lid and steam-fry for another 3 to 4 minutes.

11. 11

    Turn off the heat and leave the pan as-is for another 5 or so minutes.

12. 12

    When the chicken has cooled a little cut into bite-sized pieces.

13. 13

    Mix the tomato, avocado and cooked chicken with the sauce from Step 1.

14. 14

    Plate and serve.

15. 15

    Add some more black pepper on top to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.