Avocado Chicken Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 clove garlic
- 300 g yourt (whole milk)
- 4 tablespoon lime juice
- 400 g chicken breast fillet (s)
- 3 tablespoon olive oil
- 2 bell peppers, red, diced
- 2 avocado (s), ripe
- salt
- pepper
- Parsley, chopped
- Chives, chopped
Print Recipe
Pin Recipe Instructions
- Peel the garlic and add to the yogurt. Mix with 2 tablespoons of lime juice and the herbs. Season with salt and pepper.
- Cut the meat into fine strips. Heat the oil in a pan and fry the meat until crispy brown. Season with salt and pepper. Take out the meat and sauté the diced paprika briefly in the frying fat.
- Halve, core and peel the avocado and cut the pulp into cubes. Drizzle with 2 tablespoons of lime juice so that it doesn`t turn brown.
- Arrange the peppers, avocados and strips of chicken breast fillet on a platter. Pour the yogurt dressing over it.
- Goes well with: fresh beguette
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