← All recipes

🥗 Avocado chicken salad with onions and olives

499 kcal · 30 min · 4 servings

Ingredients

• 1 bunch basil (approx. 20 g)
• 4 tomatoes
• 2 avocados
• 0.5 lemon (juice)
• 60 g black olives (pitted)
• 2 red onions
• 4 chicken breast fillets (approx. 600 g)
• 5 tbsp olive oil
• 3 tbsp balsamic vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the basil under cold water.
2. 2. Shake the basil dry.
3. 3. Pluck the leaves from the stems.
4. 4. Wash the tomatoes.
5. 5. Cut out the hard stem base from the tomatoes.
6. 6. Cut the tomatoes into wedges.
7. 7. Cut the avocados in half.
8. 8. Remove the pit from the avocados.
9. 9. Peel the avocados.
10. 10. Cut the flesh of the avocados into thin strips.
11. 11. Drizzle the avocado strips with lemon juice immediately.
12. 12. Slice the olives.
13. 13. Peel the onions.
14. 14. Cut the onions into rings.
15. 15. Season the chicken breast fillets with salt.
16. 16. Pepper the chicken breast fillets.
17. 17. Heat 1 tablespoon of oil in a pan.
18. 18. Fry the chicken breast fillets over medium heat.
19. 19. Fry the fillets for about 5 minutes.
20. 20. Turn the fillets occasionally while frying.
21. 21. Brown the fillets on all sides.
22. 22. Pour the balsamic vinegar into a bowl.
23. 23. Add the remaining oil for the dressing.
24. 24. Season the dressing mixture with salt.
25. 25. Season the dressing mixture with pepper.
26. 26. Whisk vinegar, salt, and pepper for the dressing.
27. 27. Stir in the oil gradually.
28. 28. Use a whisk for stirring.
29. 29. Continue stirring until a creamy sauce forms.
30. 30. Mix all prepared salad ingredients with the sauce.
31. 31. Divide the salad among plates.
32. 32. Remove the chicken breast from the pan.
33. 33. Slice the chicken breast.
34. 34. Place the chicken slices on top of the salad.

Nutrition per serving

• kcal: 499
• Protein: 50 g · Fett/Fat: 29 g · Carbs: 9 g