Chicken Breast and Avocado Salad
Hearty, low‑carb simplicity!
- 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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Cut the avocado in half, remove the pit, and slice into easy-to-eat pieces. Destring and then boil the snow peas. Half the cherry tomatoes and cut the lemon into wedges. Chop the chicken into bite-sized chunks.
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Marinate the chicken breast in the 1 tsp of soy sauce for about 10 minutes. Pat dry with paper towel, then dust with the flour.
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Heat the oil in a fry pan over medium heat, brown both sides of (2), then cook through.
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Arrange the baby leaf lettuce mix, avocado, (2), snow peas and cherry tomatoes in bowls. Top with the onsen tamago, sprinkle on the powdered cheese, garnish with the lemon wedges and drizzle on the 1 Tbsp of soy sauce before 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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