Salad with roasted chicken, avocado, and tomatoes
Description
Minimum effort — excellent result. To make the salad more filling, you can add boiled chicken eggs or poached eggs, and replace the green onion with red or mild white onion. Bake the chicken fillet in the oven, greased with butter. Can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Mayonnaise can be replaced with any other white-based sauce. Pre-bake the chicken fillet or breast in advance and let it cool.
- 2
Step 2
Wash the lettuce leaves in water and shake off the excess moisture. Place them on a plate. Cut the baked chicken breast into pieces. Spread mayonnaise or another sauce over the lettuce leaves, then place the sliced chicken fillet on top.
- 3
Step 3
Peel half of a large avocado and slice the flesh. Place on a plate. Sprinkle the slices with lemon juice to prevent them from darkening.
- 4
Step 4
Rinse the cherry tomatoes in water, remove the stems, and cut each tomato in half. Place on a plate.
- 5
Step 5
Wash the green onions and chop them finely. Sprinkle the chopped onions over the prepared salad, add salt and pepper to taste. Drizzle with vegetable oil, preferably cold-pressed olive oil. Serve immediately after preparation.