Salad

Description

Perfect for everyday meals. I cut the salad ingredients into large pieces. I prepare the dressing in a jar, which is very convenient: just add the ingredients, close the jar, and shake well. Any leftover sauce can be stored in the same jar with the lid tightly closed. This salad can be served with a side of potatoes or porridge, or on its own. Garnish as desired and serve.

Instructions

1. 1

   Step 1

   Add lemon zest and juice, finely chopped half an onion, minced garlic, Dijon mustard, oregano, vinegar, olive oil, vegetable broth, and honey to a jar. Close the jar and shake well.

2. 2

   Step 2

   Wash the chicken meat and pour half of the dressing over it, leave to marinate for half an hour.

3. 3

   Step 3

   Heat a skillet and place the chicken in it, sear on each side until golden brown, then transfer to a baking dish and bake in a preheated oven at 175 degrees for 20 minutes.

4. 4

   Step 4

   Remove the chicken and set aside to cool. Meanwhile, wash the vegetables and coarsely chop the cucumbers, tomatoes, raw mushrooms, avocado, and onion. Place the vegetables in a bowl and add the coarsely chopped cooled chicken.

5. 5

   Step 5

   Toss the salad with the remaining dressing, add the feta, and serve.