Poultry avocado salad

Name: Poultry avocado salad
Cook time: 40 min
Total time: 40 min
Yield: 7
Ingredients: 500 g Chicken filet; 8 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 can(s) (425 ml each) Vegetable corn; 2 small sour apples; 2 TABLESPOONS Lemon juice; 2 Avocados; 2 Romaine lettuce hearts; 1 Pot of chervil; 1 spearmint stem; 6 TABLESPOONS Fruit vinegar; 1 TEASPOON Sugar; 1 glass (212 ml) Corn Veal

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 7

500 g Chicken filet
8 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 can(s) (425 ml each) Vegetable corn
2 small sour apples
2 TABLESPOONS Lemon juice
2 Avocados
2 Romaine lettuce hearts
1 Pot of chervil
1 spearmint stem
6 TABLESPOONS Fruit vinegar
1 TEASPOON Sugar
1 glass (212 ml) Corn Veal

Directions

1
Wash the chicken filet and dab dry. Fry in 2 tablespoons of hot oil for about 12 minutes until golden brown. Season with salt and pepper. Meanwhile rinse and drain the corn. Wash apples, quarter them and remove seeds.
2
Cut the fruit flesh into small pieces and sprinkle with 1 tablespoon of lemon juice. Cut avocados in half, remove from the stone and peel. Cut the flesh into pieces and sprinkle with 1 tablespoon of lemon juice. Clean and wash the lettuce hearts and cut them into fine strips, except for the tender inner leaves for garnishing. Wash and chop the herbs. Mix with vinegar and 6 tablespoons of oil. Season with salt, pepper and sugar. Cut the chicken filet into pieces. Mix with remaining salad ingredients and the marinade.
3
Wash and chop the herbs. Mix with vinegar and 6 tablespoons of oil. Season with salt, pepper and sugar. Cut the chicken filet into pieces. Mix with remaining salad ingredients and the marinade. Serve portion by portion garnished with corn on the cob and fresh herbs