post-thumb

PREPARATION

In a large frying pan, heat 30ml olive oil over medium-low heat. Add the chicken and cook until golden on all sides and cooked through, about 10 minutes.

Meanwhile, to make the salad, in a large bowl, combine the greens, avocado, endive, sweet pepper, and almonds. Drizzle with the remaining olive oil, season with salt and pepper to taste, gently toss, and set aside.

Slice each chicken breast, plate, and serve with the salad

INGREDIENTS

  • 90ml olive oil
  • 4 boneless, skinless chicken breast fillets,
  • about 180g each
  • 100g mixed greens
  • 2 avocados, pitted, peeled, and sliced
  • 50g coarsely chopped endive
  • 50g red sweet pepper strips
  • 70g almonds, toasted
  • Salt and pepper
share
print

Leave a reply

Your email address will not be published. Required fields are marked *

Get the world’s first

Avocado e-Cookbook for free!

Experience people’s most favourite superfood and the many ways it can be used in different recipes.

Discover more wonderful recipes: