Chicken, Avocado and Flaxseed Salad
2 servings
40 minutes
Chicken, avocado, and flaxseed oil salad is an embodiment of European culinary elegance. Light, nutritious, and rich in healthy fats, it combines the tenderness of chicken meat, the creamy texture of avocado, and the crunchy note of pine nuts. The dressing made from flaxseed oil, lemon juice, and soy sauce adds freshness and zest to every bite. Quail eggs add delicacy while young spinach and lettuce leaves bring a spring-like lightness. This salad is perfect for a light dinner or as a festive appetizer, surprising with its harmony of flavors and benefits. Such combinations are believed to have emerged in modern gastronomy due to the pursuit of healthy eating by combining ingredients high in antioxidants and omega-3 fatty acids. Enjoy every bite of this elegant dish!
1
Cut the chicken into thin and fairly large slices, place in a pan with vegetable oil, and fry over medium heat until golden brown for 20 minutes.
- Chicken breast: 200 g
- Flaxseed (linseed) oil: 3 tablespoons
2
While the eggs are boiling and the chicken is cooking, prepare the salad dressing: mix flaxseed oil, soy sauce, and the juice of half a lemon.
- Flaxseed (linseed) oil: 3 tablespoons
- Soy sauce: to taste
- Lemon: 1 piece
3
Lightly roast pine nuts in a dry pan.
- Pine nuts: to taste
4
Cut the avocado in half, remove the pit, peel the flesh, and slice it or cut it into large cubes.
- Avocado: 1 piece
5
Add chicken meat, avocado, and pine nuts to a bowl with lettuce leaves. Mix and serve the salad on plates.
- Chicken breast: 200 g
- Avocado: 1 piece
- Pine nuts: to taste
- Green salad leaves: 1 bunch
6
Place quail eggs on top and serve the salad at the table.
- Quail egg: 10 pieces
