Chicken Salad with Avocado and Bell Peppers

Ingredients

Chicken (breast) 250 g

Yellow bell pepper 1

Green bell pepper 1

Red bell pepper 1

Avocado 1

Orange 1

Mint 10 g

Olive oil 40 ml

Honey 15 g

Lime juice 20 ml

Dijon mustard 1 tsp

Cut the boiled or baked chicken breast into small pieces. Cut the multicolored bell peppers into strips, removing the seeds. Pit the avocado, peel, and dice. Peel the orange, separate into segments, and dice.

 To make the dressing, combine finely chopped mint leaves, olive oil, lime juice, mustard, and honey. Season with salt and black pepper to taste.

Enjoy!