Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tagliata di petto di pollo con insalatona mista e crostone di pane con crema di avocado e yogurt

Sliced Chicken Breast with Mixed Salad and Toasted Bread with Avocado Yogurt Spread

Name: Sliced Chicken Breast with Mixed Salad and Toasted Bread with Avocado Yogurt Spread
Total time: 600 s
Yield: 1 serving
Ingredients: 5.3 oz chicken breast (150 grams); as needed Rosemary,

Nunzia Marzocco @Nunziamarzocco68

A delicious and healthy all-in-one meal.

Nunzia Marzocco @Nunziamarzocco68

A delicious and healthy all-in-one meal.

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Ingredients

10 minutes

1 serving

5.3 ozchicken breast (150 grams)
as neededRosemary,
1 organic lemon
1/2 ripe avocado
1 tablespoon nonfat Greek yogurt
Salt, to taste
1/2 cucumber
1/2 fennel bulb
4 or 5 red cherry tomatoes
Arugula, as needed
Mixed salad greens, as needed
1 slice rustic bread
Seeds of your choice (I used sunflower seeds and ground flaxseeds)
Extra virgin olive oil, as needed

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Steps

10 minutes

1

Cook the chicken breast in a nonstick skillet with a sprig of rosemary and lemon juice.
2

Once the chicken breast is cooked, slice it into strips.
3

Toast the slice of bread. Cut the avocado and use half; scoop out the flesh, mash it, and mix with the yogurt, a pinch of salt, and a few drops of lemon juice. Stir to make a creamy spread and spread it on the toasted bread.
4

Wash and slice half the fennel and half the cucumber, and cut the cherry tomatoes.
5

On a large plate, combine everything, adding the arugula as well. Sprinkle with the seeds and finish with a drizzle of extra virgin olive oil and a squeeze of lemon.