Lemon Chicken Avocado Salad
4 servings
70 minutes
Lemon chicken and avocado salad is a light and refreshing dish that combines the tenderness of chicken fillet, the tanginess of lemon marinade, and the creamy texture of avocado. European chefs appreciate it for its balanced flavor and nutrition. Lemon chicken infused with the aroma of Provençal herbs adds a special sophistication to the salad, while walnuts provide a pleasant crunch. The balsamic dressing makes the dish juicy and harmonious. This salad is perfect for both a light lunch and a festive dinner. It is ideal for warm days when one craves freshness and lightness.
1
Mix fresh lemon juice with 3 tbsp of olive oil and 0.5 tsp of dried Provencal herbs. Add sliced chicken fillet to the marinade and leave it in a cool place for 1 hour.
- Lemon: 1 piece
- Olive oil: 3 tablespoons
- Herbes de Provence: 1 teaspoon
- Chicken breast fillet: 200 g
2
Then we fry the fillet in a pan over medium heat.
- Chicken breast fillet: 200 g
3
While the chicken cools, we chop iceberg lettuce, add canned corn, halved cherry tomatoes, and diced avocado.
- Iceberg lettuce: 200 g
- Canned sweetcorn: 150 g
- Cherry tomatoes: 100 g
- Avocado: 1 piece
4
For the dressing, mix 3 tbsp of olive oil, balsamic vinegar, and 0.5 tsp of Provencal herbs. Dress the salad.
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Herbes de Provence: 1 teaspoon
5
Carefully mix with chicken, walnuts, and serve on beautiful plates.
- Chicken breast fillet: 200 g
- Walnuts: to taste
