Chicken salad with avocado and olives
3 servings
30 minutes
Chicken salad with avocado and olives is a light yet nutritious dish inspired by modern healthy eating trends in American cuisine. Its main feature is the harmonious combination of textures: tender chicken breast, creamy avocado, crunchy lettuce leaves, and tangy olives. Lemon juice enhances the freshness of the components while soy sauce adds Eastern notes. This salad is an ideal option for a light lunch or dinner and pairs well with fresh bread or crispy crackers. With its balanced composition, it not only satisfies but also promotes proper nutrition as a source of healthy fats, proteins, and vitamins. It is especially popular among fitness menu enthusiasts and those who appreciate gastronomic simplicity combined with rich flavor.
1
Boil the chicken breast fillet until cooked.
- Chicken breast: 1 piece
2
Heat 1 tablespoon of vegetable oil well in a pan.
- Vegetable oil: 50 ml
3
Fry the sliced chicken breast for 2-3 minutes.
- Chicken breast: 1 piece
4
Rinse the salad, shake off the water, and cut it randomly or tear it by hand.
- Green salad leaves: 1 bunch
5
Peel the avocado, remove the pit, and drizzle the flesh with lemon juice. Slice it.
- Avocado: 1 piece
6
In a bowl, gently mix the chicken breast, lettuce leaves, avocado, and olives.
- Chicken breast: 1 piece
- Green salad leaves: 1 bunch
- Avocado: 1 piece
- Lemon-stuffed olives: 160 g
7
Season with soy sauce and lemon juice. Add pepper and sprinkle with sesame (optional).
- Soy sauce: 2 tablespoons
- Ground black pepper: to taste
