Chicken Breast and Avocado Salad
A hearty and low-sugar salad!
- Nutrition facts are for one serving.
- Marinating time is not included in cooking time.
Nutrition values are for consumption of 50% of the soy sauce marinade.
Ingredients(Servings: 2)
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This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Directions
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Chop the chicken into bite-size pieces, season with 1 tsp of soy sauce and then set aside for 10 minutes. Slice up the avocado. Destring and boil the snow peas. Half the cherry tomatoes and cut the lemon into wedges.
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Pat the chicken breast dry with paper towel, then sprinkle on the flour. Heat the oil in a fry pan and cook both sides of the chicken meat to golden, making sure the meat is cooked through.
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Arrange the baby leaf greens, avocado, (2), the snow peas, cherry tomatoes and hot spring egg in a bowl, sprinkle on the powdered cheese, garnish with the lemon wedges and pour on 1 Tbsp of dressing prior to enjoying.
Cooking Basics
Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.
Cut into bite-sized pieces and sprinkle on lemon juice to prevent the avocado from turning brown.
Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.
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