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Chicken, avocado and cucumber salad

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849
Kitchen European
Calorie content 67.2 kcal
Portions 1 port.
Cooking time 10 min.
Proteins * 4.6 gr.
Fats * 4 gr.
Carbohydrates* 4 gr.
* per 100 gr. product
Chicken, avocado and cucumber salad
Content

This salad is light, dietary, and at the same time delicious. Fresh vegetables add juiciness to chicken breast and tender avocado. Lemon dressing is savory and refreshing. It is important to prepare such a salad just before serving so that it does not lose its freshness and does not lose vitamins.

Ingredients

Cooking process

step 1 out of 8
We wash the spinach well with cold water to remove possible impurities and sand. Dry and cut into thin strips with a knife. Place the chopped spinach in a salad bowl.
step 2 out of 8
Peel the carrots from the upper skin, wash, rub on a coarse grater. Pour a teaspoon of olive oil into a non-stick frying pan and add the grated carrots. We pass at a low temperature of the plate for five to seven minutes. Let the sautéed carrots cool and put them in a salad bowl with the spinach.
step 3 out of 8
We wash and dry the avocado. Cut in half and remove the bone. Remove the peel with a knife and cut the pulp into thin slices. Sprinkle them a little with lemon juice so that the avocado does not darken. Put the avocado slices in a salad bowl.
step 4 out of 8
Cut the cold chicken fillet into pieces and put them in a salad bowl with the rest of the ingredients.
step 5 out of 8
We wash the cucumber, dry it, cut off the ends. Cut the cucumber into thin strips and put it in a salad bowl.
step 6 out of 8
We wash the green onion feathers, dry them, chop finely and also throw them into a salad bowl.
step 7 out of 8
Mix the ingredients, add salt, black pepper to taste, pour with olive oil and sprinkle with lemon juice. Mix everything carefully.
step 8 out of 8
Decorate the top with a slice of lemon and a spinach leaf. We serve immediately.

Bon Appetit!

 

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