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🍽️ Fresh iceberg lettuce salad with grilled chicken, strawberries, and avocado

368 kcal · 30 min · 4 servings

Ingredients

• 200 g iceberg lettuce
• 600 g chicken breast fillet
• 10 g butter
• 200 g strawberries
• 100 g wine grapes (seedless)
• 1 avocado
• 1 tsp thyme (dried)
• 1 pinch curry powder
• 3 tbsp white wine vinegar
• 1 tbsp lemon juice
• 3 tbsp sunflower oil
• 1 tbsp grape seed oil
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the iceberg lettuce under running water.
2. 2. Remove the hard cores and dry the leaves well.
3. 3. Tear the lettuce leaves into bite-sized pieces.
4. 4. Place the lettuce base on the plates.
5. 5. Wash the chicken breast and pat it dry with kitchen paper.
6. 6. Cut the meat into thin strips.
7. 7. Wash the strawberries and remove the green tops.
8. 8. Slice the strawberries into thin slices.
9. 9. Put vinegar, lemon juice, and the oils into a small bowl.
10. 10. Stir the ingredients vigorously until the dressing combines.
11. 11. Season the dressing to taste with salt and pepper.
12. 12. Peel the avocado and cut it in half lengthwise.
13. 13. Carefully remove the pit.
14. 14. Slice the avocado flesh.
15. 15. Add the avocado slices and strawberry pieces to the dressing.
16. 16. Gently mix everything so the fruits are well coated.
17. 17. Wash the grapes and cut them in half as well.
18. 18. Let the grapes marinate briefly in the dressing.
19. 19. Heat some butter in a pan over medium heat.
20. 20. Add the chicken strips to the pan.
21. 21. Sauté the meat gently without browning it too much.
22. 22. Sprinkle curry and fresh thyme leaves over it.
23. 23. Season the meat with salt and pepper.
24. 24. Let the chicken cook for about 4 to 5 minutes over low heat.
25. 25. Distribute the cooked meat over the iceberg lettuce.
26. 26. Add the marinated fruits and the dressing on top.
27. 27. Serve the salad immediately while it is still fresh.

Nutrition per serving

• kcal: 368
• Protein: 37 g · Fett/Fat: 20 g · Carbs: 9 g