Chicken, avocado, tomato and cheese salad

The ingredients are perfectly complemented by a dressing of olive oil, mustard and wine vinegar. Chicken and avocado salad can be served on weekdays and on holidays.

• Recipe author: Daria Rodionova
• After preparation, you will receive 3 servings
• Cooking time: 15 minutes
• Prep time: 30 minutes
• Total recipe preparation time: 45 minutes

Ingredients

• Chicken fillet 200-250 g
• Olive oil 4 tbsp spoons
• Salt to taste
• Ground black pepper to taste
• Cherry tomatoes 10-12 pieces
• Avocado 1 piece
• Lettuce leaves 1-2 bunches
• Feta or goat cheese 100 g
• White wine vinegar 3 tbsp spoons
• Dijon mustard 1 tbsp the spoon
• Canned corn 100 g
• Sunflower seeds to taste
• Flax seeds to taste

Cooking method

• Fry the chicken and half the oil until golden brown on both sides, season with salt and pepper. Cool it down.

• Cut the fillet into slices and cut the cherry tomatoes in half.

• Peel the avocado and cut the flesh into thin slices.

  How to eat avocado

• Add lettuce and crumbled cheese to the prepared ingredients.

• Add corn and seeds if desired.

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• Whisk the remaining oil, vinegar, mustard, salt and pepper.

• Pour the dressing over the salad and stir.

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