Chicken and Avocado Salad with Balsamic Vinegar Dressing
I thought up a recipe that features the rich fragrance and mild tartness of balsamic vinegar.
If you eat it just after mixing everything together, it's lightly flavored, but if you let it rest for a while in the refrigerator, the flavors become more assertive like a marinated salad.
The cooking times specified in Steps 4 and 5 are approximates. Adjust the times depending on the thickness of the chicken meat, your cooking equipment and so on. For 2 to 4 servings. Recipe by caramel-cookie
Chicken and Avocado Salad with Balsamic Vinegar Dressing
I thought up a recipe that features the rich fragrance and mild tartness of balsamic vinegar.
If you eat it just after mixing everything together, it's lightly flavored, but if you let it rest for a while in the refrigerator, the flavors become more assertive like a marinated salad.
The cooking times specified in Steps 4 and 5 are approximates. Adjust the times depending on the thickness of the chicken meat, your cooking equipment and so on. For 2 to 4 servings. Recipe by caramel-cookie
Cooking Instructions
- 1
Mix the ◎ ingredients together. Taste, and adjust the seasoning with salt and black pepper.
- 2
Cut the cherry tomatoes in half.
- 3
Cut the avocado in half and remove the pit. Cut up into pieces that are about the same size as the cherry tomato pieces. Sprinkle with lemon juice.
- 4
Remove the white sinews and excess fat from the chicken. Heat up a frying pan and put the chicken in skin side down. Pan fry over high heat for 1 minute, put a lid on and turn down the heat to low-medium.
- 5
Steam-fry for 5 to 7 minutes, turn over, replace the lid and steam-fry for another 3 to 4 minutes. Turn off the heat and leave the pan as-is for another 5 or so minutes. When the chicken has cooled a little cut into bite-sized pieces.
- 6
Mix the tomato, avocado and cooked chicken with the sauce from Step 1.
- 7
Plate and serve. Add some more black pepper on top to taste.
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