Plat
Avocado Chicken Salad
35 minPour 4Nutri-Score C€€
C
35 min
35 minAvocado Chicken Salad
ce qu’il vous faut
Ingrédients
chicken breast (cooked, shredded or chopped)Viandes500 g
avocado (diced)Fruits et légumes2 morceaux
romaine lettuce (hearts, chopped)Fruits et légumes3 morceaux
corn (cooked, from 1 cob)Fruits et légumes165 g
lean bacon (cooked and chopped)Viandes170 g
chives (chopped (or green onion))Fruits et légumes15 g- fresh dill (chopped)Fruits et légumes6 g
eggs (hard-boiled, halved or quartered)Produits laitiers2 morceaux- lemon juice (freshly squeezed)Fruits et légumes45 ml
extra virgin olive oilÉpicerie45 ml
sea saltÉpices5 g
black pepper (ground)Épices1 g
par portion
Nutrition
421kcal
- Glucides
- 14 g
- Protéines
- 33 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier ×2
Fouet
pas à pas
Préparation
- Étape 1
Cook the bacon
- Chop the bacon and cook in a frying pan until nice and crispy.
- Remove the bacon and set it aside, keeping the rendered fat in the pan.
- Étape 2
Cook the chicken
- Season both sides of the chicken with salt and pepper.
- Cook the chicken in the bacon fat until cooked through.
- Shred or chop the chicken.
- Étape 3
Make the lemon dressing
- Combine the lemon juice, extra virgin olive oil, salt and pepper in a small bowl.
- Shake or whisk until well combined.
- Étape 4
Prepare the vegetables
- Chop the romaine lettuce.
- Dice the avocados and chop the green onions and dill.
- Étape 5
Assemble the salad
- In a large bowl, combine the romaine, chicken, avocado, corn, bacon, chives and dill.
- Drizzle the dressing over the salad and toss gently.
- Top with the hard-boiled eggs and serve immediately.