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🥗 Colorful Salad with Chicken, Cauliflower, and Avocado

460 kcal · 30 min · 4 servings

Colorful Salad with Chicken, Cauliflower, and Avocado Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the cauliflower under running water.
  2. 2. Cut off the tough core end.
  3. 3. Break the cauliflower into small, bite-sized florets.
  4. 4. Fill a pot with salted water.
  5. 5. Place a steamer insert (a rack that sits above the water) into the pot.
  6. 6. Steam the cauliflower for 8 to 10 minutes.
  7. 7. Check the cooking time: The cauliflower should be al dente (still has a slight bite but is cooked).
  8. 8. Wash the chicken breast fillets.
  9. 9. Pat the meat dry with kitchen paper.
  10. 10. Season the meat with salt and pepper.
  11. 11. Heat oil in a pan.
  12. 12. Fry the meat in the hot pan until golden brown.
  13. 13. Turn the meat occasionally while frying.
  14. 14. Fry the meat for 6 to 7 minutes.
  15. 15. Peel the garlic cloves.
  16. 16. Place the garlic cloves on a wooden board.
  17. 17. Add coarse sea salt to the garlic cloves.
  18. 18. Crush the mixture into a paste.
  19. 19. Cut the avocados in half lengthwise.
  20. 20. Remove the pit from the avocado halves.
  21. 21. Scoop out the flesh of the avocados with a spoon.
  22. 22. Cut the avocado flesh into coarse cubes.
  23. 23. Immediately drizzle 2 tablespoons of lime juice over the avocado cubes.
  24. 24. This prevents the avocado from turning brown.
  25. 25. Put the remaining lime juice into a bowl.
  26. 26. Add vinegar to the lime juice mixture.
  27. 27. Add oil to the mixture.
  28. 28. Add herbs to the mixture.
  29. 29. Add the garlic paste to the mixture.
  30. 30. Add a pinch of sugar to the mixture.
  31. 31. Season the mixture with salt and pepper.
  32. 32. Mix all ingredients for the dressing well.

Nutrition per serving