Chicken Tricolore Salad

with Fresh Mozzarella, Avocado and Tomato
Quick & Easy
Low-Carb
This salad contains the 3 colours of the Italian flag!
Cooking time: 20 min
Cals 690 · Prot 63 · Carbs 28 · Fat 38
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Ingredients
Number of People:

Salad

Chicken breast
400 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Romaine lettuce
200 Grams
Tomatoes
2 Piece
Mozzarella ball
125 Grams
Avocado
1 Piece
Fresh basil
15 Grams
Almond flakes
30 Grams

Dressing

Dijon mustard
6 Grams
Balsamic vinegar
15 ML
Honey
15 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Instructions

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1 Fry chicken
Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through.
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2 Slice
Meanwhile, rinse, dry and chop the Romaine lettuce. Wash and finely slice the tomatoes. Drain and finely slice the mozzarella. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it.
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3 Make dressing
In a small bowl, combine the Dijon mustardbalsamic vinegarhoneyolive oilsalt and black pepper. Whisk well and set aside - this is your dressing
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4 Serve
Once cooked, slice the chicken. On a plate, layer the tomato slices with the mozzarella and fresh basil leaves. Add the lettuce to the plate. Top with the chicken slices. Drizzle with the dressing and garnish with the almond flakes.
Tips for fussy eaters
Serve the dressing and flaked almonds on the side.
Pro tip
Only dress your salad just before serving, otherwise it will go soggy!

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