Chicken, Avocado and Strawberry Salad
- 500 grams Chicken breasts
- 1 tablespoon soy sauce
- 1 generous pinch freshly ground peppers
- 1 teaspoon Ketchup
- 1 tablespoon lemon juice
- 1 tablespoon sweet and sour Chili sauce
- 1 tablespoon soybean oil
- ½ head Iceberg lettuce (250 grams)
- 2 tablespoons White vinegar
- ½ teaspoon Mustard
- ½ teaspoon sugar
- 1 generous pinch white peppers
- 2 tablespoons olive oil
- 250 grams Strawberries
- 1 Avocado
Rinse the chicken breasts, pat dry and cut into strips. In a bowl, stir together the soy sauce, pepper, ketchup, 1-2 teaspoons lemon juice and the chili sauce and whisk in the soybean oil. Add the chicken, turning to coat and marinate in the refrigerator for 20 minutes.
Meanwhile, tear the iceberg lettuce leaves into bite-size pieces, rinse and spin dry. In a bowl, whisk together the vinegar, mustard, salt, sugar, white pepper and olive oil. Toss the lettuce with the dressing and arrange on plates.
Rinse, hull, pat dry and slice the strawberries. Place on the salad. Halve the avocado, remove the pit, peel the flesh and cut into strips. Arrange on the salad and sprinkle with the remaining lemon juice. Lift the chicken from the marinade, sauté in a hot pan until cooked through and browned on all sides and place on the salad. Serve immediately.