Avocado salad with chicken skewers

Name: Avocado salad with chicken skewers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Oak leaf salad; 6 Tomatoes; 1 Avocado; 4 Stem(s) Parsley; 1 small mango; 2 TABLESPOONS light balsamic vinegar; 350 g Chicken filet; 2 TEASPOONS Oil; 1 TEASPOON Chilli powder; 1 good pinch of salt; 8 wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Oak leaf salad
6 Tomatoes
1 Avocado
4 Stem(s) Parsley
1 small mango
2 TABLESPOONS light balsamic vinegar
350 g Chicken filet
2 TEASPOONS Oil
1 TEASPOON Chilli powder
1 good pinch of salt
8 wooden skewers

Directions

1
Clean, wash and pluck the salad into bite-sized pieces. Tomatoes wash, halve, remove stalk. Cut tomatoes into slices. Cut avocado in half, remove seeds, peel and slice the flesh
2
Wash parsley, shake dry and pluck leaves from the stalks. Cut the mango from the stone, peel and dice the flesh. Finely puree the mango cubes with vinegar, parsley and 75 ml water
3
Wash the chicken meat, dab dry and cut into 8 narrow, longish strips. Put them on 8 skewers in a wave shape. Mix oil, chilli powder and salt and spread on the chicken. Heat a pan without fat. Fry the skewers for about 4 minutes while turning them and take them out. Arrange lettuce, avocado, tomatoes and mango sauce in small bowls. Add skewers