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Warm Salad with Roasted Chicken and Avocado
A satisfying and balanced salad with grilled chicken, creamy avocado, crispy carrots, and a bright lemon vinaigrette. Ready in 20 minutes for a light yet filling meal.
Ingredients
- 300 g Chicken
- 1 piece Avocado
- 150 g Carrots
- 150 g Lettuce or mixed greens
- 1 piece Lemon
- 3 tbsp Olive oil
- 1 tsp Honey
- à volonté pinch Salt
- à volonté pinch Pepper
Instructions
Step 1
Cut the chicken into even strips. Heat a skillet or wok and cook the chicken for 8-10 minutes, stirring regularly, until fully cooked.
Step 2
While the chicken cooks, wash and drain the greens. Grate or thinly slice the carrots. Squeeze the lemon juice.
Step 3
Cut the avocado in half, remove the pit, and thinly slice the flesh.
Step 4
In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper for the vinaigrette.
Step 5
Arrange the greens on plates with carrots, avocado, and warm chicken. Drizzle with vinaigrette and serve immediately.