Chicken Tricolore Salad

with Fresh Mozzarella, Avocado and Tomato
This salad contains the 3 colours of the Italian flag!
505 Reviews
Cals 726 · Prot 66 · Carbs 26 · Fat 41
Quick & Easy
Low-Carb
Try Hello Chef Now
20 min
Chicken Tricolore Salad with Fresh Mozzarella, Avocado and Tomato
This salad contains the 3 colours of the Italian flag!
505 Reviews
Cals 726 · Prot 66 · Carbs 26 · Fat 41
Quick & Easy
Low-Carb
Try Hello Chef Now
Download PDF
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 4*
125 Grams
Avocado
1 Piece
Fresh basil
15 Grams
Almond flakes 2*
30 Grams
Dressing
Dijon mustard 13*
6 Grams
Balsamic vinegar 14*
15 ML
Honey
15 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*4 Milk, *2 Tree Nuts, *13 Mustard, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Fry chicken

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.
Slice

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.
Make dressing

3 Make dressing

In a small bowl, combine the Dijon mustard, balsamic vinegar, honey, olive oil, salt and black pepper. Whisk well and set aside - this is your dressing.
Serve

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.
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