Salad with chicken fillet and avocado
2 servings
15 minutes
Chicken fillet and avocado salad is a refined combination of freshness and tenderness that comes to us from sunny Italy. Italian cuisine is famous for its simple yet harmonious flavor combinations, and this salad is a bright example of that. Tender chicken fillet, sautéed with aromatic bacon, pairs with creamy avocado and the freshness of napa cabbage. Olives add a piquant touch while pink grapefruit provides an exquisite tanginess. Dressed with olive oil, this salad becomes a light yet nutritious dish perfect for both cozy dinners and festive tables. This dish not only delights the palate but also fills the body with healthy fats and vitamins, making it a splendid choice for health-conscious eaters.
1
Boil the fillet, cool it, cut it into small pieces, and fry it with bacon cut into small slices.
- Chicken breast fillet: 150 g
- Bacon: 4 pieces
2
Cut half an avocado into medium pieces, quarter the pitted olives, and chop the napa cabbage. Finely chop 2 segments of grapefruit.
- Avocado: 1 piece
- Green olives: 8 pieces
- Napa cabbage (pak choi type): 250 g
- Pink grapefruits: 0.3 piece
3
Mix all ingredients, dress with olive oil, and season with salt and pepper to taste.
- Olive oil: to taste
