Sliced Vegetables with Leaves and Chicken
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- For the dressing
- 2 Tbsps olive oil
- 1 Tbsp hot water
- ½ lemon (juiced)
- 1 tsp Dijon mustard
- ½ tsp honey
- For the salad
- 4 small, skinless chicken escalope (trimmed)
- 2 Romaine lettuce (roughly chopped)
- 1 cup salad Radish (thinly sliced)
- 1 small, haas Avocado (pitted and thinly sliced)
- salt
- freshly ground Black pepper
Preparation steps
1.
For the salad: Season the chicken breast escalopes and grill for 10 - 12 minutes, turning occasionally, until golden and cooked through.
2.
For the dressing: Whisk together the oil, water, lemon juice, mustard, honey, and seasoning until smooth and emulsified.
3.
Once the chicken is ready, remove from the grill and leave to rest briefly before chopping. Toss with the lettuce, radish, avocado, dressing, and seasoning.
4.
Pile onto plates and serve.
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