Stuffed avocados with chicken salad

Name: Stuffed avocados with chicken salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 350 g white asparagus or; 1 can(s) (425 ml) Asparagus; 7-10 Tbsp salt, 1 pinch of sugar, pepper; 200 g Chicken filet; 1 TABLESPOON Oil; 150 g Mushrooms; 1 can(s) (314 ml) Tangerines; 150 g Skimmed milk yoghurt; 2 tablespoons (50 g) Salad Mayonnaise; 2 (approx. 600 g) ripe avocados; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp some salad leaves; 7-10 Tbsp Mayonnaise, Petersilie; 7-10 Tbsp u

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

350 g white asparagus or
1 can(s) (425 ml) Asparagus
7-10 Tbsp salt, 1 pinch of sugar, pepper
200 g Chicken filet
1 TABLESPOON Oil
150 g Mushrooms
1 can(s) (314 ml) Tangerines
150 g Skimmed milk yoghurt
2 tablespoons (50 g) Salad Mayonnaise
2 (approx. 600 g) ripe avocados
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp some salad leaves
7-10 Tbsp Mayonnaise, Petersilie
7-10 Tbsp u

Directions

1
Peel the asparagus, cut off the woody ends. Cut the asparagus into small pieces and cook in lightly salted water with 1 pinch of sugar for 8-10 minutes. Drain and let cool off
2
Wash the fillet and pat dry. Heat oil, fry fillet for about 5 minutes on each side, season. Let cool down
3
Clean, wash and slice the mushrooms. Drain the mandarins, collect the juice. Cut the chicken filet into small pieces
4
Mix yoghurt, mayonnaise and 1-2 tbsp. mandarin juice. Season to taste and mix with the salad ingredients
5
Cut the avocados in half, stone them. Sprinkle the halves with lemon juice and arrange on lettuce. Fill with chicken salad and garnish with mayonnaise, parsley and dill if desired
6
Drink: cool white wine