Stuffed avocado halves with fine chicken salad
easy
30 mins
30 mins
Ingredients
- 250 g Chicken filet
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 can(s) (314 ml) Mushrooms
- 1 glass (370 ml) Asparagus heads
- 1 can(s) (446 ml) Pineapple in
- 7-10 Tbsp Discs
- 2 untreated oranges
- 3 TABLESPOONS Yoghurt Salad Cream
- 150 g Whole milk yoghurt
- 2 medium-firm, small avocado
- 7-10 Tbsp s
- 3-4 Tbsp Lemon juice
- 7-10 Tbsp a few leaves of frisée salad
Directions
- 1
Wash the chicken fillets and pat them dry. Heat the oil and fry the fillets for about 5 minutes on each side. Then season with salt and pepper and remove from the pan. Drain mushrooms, asparagus and pineapple.
- 2
Cut asparagus into pieces of about 2 cm and pineapple into narrow slices. Cut chicken fillets into small cubes. Wash oranges hot and rub dry. Peel the skin of 1 orange thinly and cut into fine strips.
- 3
Squeeze the juice. Mix salad cream, yoghurt and 3-4 tablespoons of orange juice, season dressing with salt and pepper. Cut avocados in half, remove seeds. Cut a thin slice from each half.
- 4
Sprinkle the avocado halves with the lemon juice. Remove the skin from the slices and dice the flesh. Mix avocado and chicken cubes, pineapple, asparagus and mushrooms with the orange dressing.
- 5
Arrange 1 avocado half each with some chicken salad on plates. Cut the remaining orange in half lengthwise. Cut half into thin slices and arrange them to form flowers. Garnish plates with the frisée salad and the flowers and serve sprinkled with the orange peel.
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