Chicken and Avocado Salad
- 2 Chicken breasts (each about 140 grams)
- 6 tablespoons olive oil
- 1 teaspoon dried thyme
- 150 grams colorful Swiss chard
- 2 handfuls cilantro
- 1 red onion
- 4 tablespoons white balsamic vinegar
- 1 tablespoon lemon juice
- freshly ground peppers
- 1 pinch sugar
- 2 Avocados
- 1 handful Violet
- 2 handfuls Nacho
Rinse the chicken, pat dry and cut into strips. Mix with 2 tablespoons of oil and the thyme and leave to marinate in the refrigerator for about 20 minutes.
Meanwhile, rinse the chard, shake dry and tear into small pieces. Rinse the cilantro leaves and shake dry. Peel and finely dice the onion.
For the dressing, combine the vinegar with the lemon juice and 4 tablespoons of oil. Mix well and season with salt, pepper and sugar.
Cook the chicken in a hot grill pan for 3-4 minutes until golden brown. Season with salt and pepper.
Peel and halve the avocados, remove the core and cut the flesh into pieces. Arrange on plates along with the chard, the violets, the onion, the cilantro and the nachos. Place the chicken on the top and serve drizzled with the dressing.