Chicken avocado salad

Name: Chicken avocado salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 Cucumber; 100 g Sweet peas; 3 small oranges; 3 medium-sized carrots; 1 ripe avocado; 1 TABLESPOON Lemon juice; 4 Party Tomatoes; 1/2 Pomegranate; 400 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON + 4 tablespoons oil; 4 TABLESPOONS Cider vinegar; 1 TEASPOON Honey Mustard; 1 TEASPOON Honey; 50 g Baby Leaf Mix

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

Healthy plate for 4: We love the colourful mix of crisp vegetables, tender chicken filet and homemade dressing.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 Cucumber
100 g Sweet peas
3 small oranges
3 medium-sized carrots
1 ripe avocado
1 TABLESPOON Lemon juice
4 Party Tomatoes
1/2 Pomegranate
400 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON + 4 tablespoons oil
4 TABLESPOONS Cider vinegar
1 TEASPOON Honey Mustard
1 TEASPOON Honey
50 g Baby Leaf Mix

Directions

1
Cucumber wash, clean and cut into cubes. Wash, clean and cut sugar snap peas into wide strips. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice from the parting skins and collect it. Drain the orange fillets in a sieve, collecting the juice
2
Peel, wash and grate the carrots. Cut avocado in half, remove seeds. Remove the flesh from the skin with a spoon and cut into cubes. Sprinkle avocado cubes with lemon juice. Wash and quarter tomatoes. Remove the pomegranate seeds from the skin
3
Wash the chicken, dab dry and season with salt and pepper. Spread the grill pan with approx. 1 teaspoon of oil. Grill the chicken for about 8 minutes, turning once
4
Mix orange juice, vinegar, mustard and honey. Fold in 4 tablespoons of oil and season with salt and pepper. Wash the salad and drain well
5
Cut the chicken fillets into strips. Arrange all ingredients on 4 plates and sprinkle with pomegranate seeds