Chicken Breast with Cherry Tomato and Avocado Salad

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Chicken Breast with Cherry Tomato and Avocado Salad
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
How healthy are the main ingredients?
Sesame seed

Ingredients

for
4
For the chicken and salad
1
1
1 tablespoon
freshly ground Pepper
½ head
Iceberg lettuce (or other salad green)
400 grams
1 tablespoon
1
ripe Avocado
2 tablespoons
1 tablespoon
1 tablespoon
Parsley leaf (for garnish)
For the dressing
2 tablespoons
½ teaspoon
medium hot Mustard
freshly ground Pepper
2 tablespoons

Preparation steps

1.

For the chicken and salad: Juice the lemon. Peel and very finely chop the garlic. Heat the honey and mix with the garlic and three-quarters of the lemon juice. Season with Tabasco, salt and pepper. Rinse the chicken breasts, pat dry, place in the lemon-honey marinade, cover and marinate for 20 minutes.

2.

Meanwhile, rinse the lettuce, trim, cut into bite-size pieces and place in a bowl. Rinse the tomatoes and pat dry. Drain the capers, rinse with cold water and drain well.

3.

Halve the avocado, remove the pit and skin and cut the flesh into slices. Brush immediately with the remaining lemon juice.

4.

Toast the sesame seeds in a dry pan until golden brown, remove from the pan and set aside. Heat the butter in the pan and cook the chicken breasts in it. Brush with the marinade while cooking.

5.

In a separate small pan, heat the oil. Fry the tomatoes and season with salt and sugar.

6.

For the dressing: Mix the vinegar and mustard. Season with salt, sugar and pepper. Add the oil and mix well.

Toss the lettuce with the dressing to marinate and arrange on a plate. Cut the chicken breasts diagonally into strips, arrange next to the lettuce and sprinkle with sesame seeds. Place the avocado, capers and tomatoes on the lettuce. Serve garnished with parsley.