Chicken Salad with Avocado

Ingredients

Chicken (fillet) 300 g

1 avocado

1 cucumber

1 apple

4 tbsp yogurt

Lemon juice

Lettuce

Salt

Ground black pepper

Season the chicken fillet with salt and pepper to taste. Heat 2 tbsp vegetable oil in a frying pan over medium heat. Add the fillets and fry on both sides until cooked through, about 6-7 minutes per side. Transfer to a cutting board and cool.

Slice the cucumber in half lengthwise and remove the seeds with a spoon. Cut into slices. Cut the avocado in half, remove the pit, and peel the skin. Dice the flesh. Drizzle with half the lemon juice to prevent the avocado from browning.

Cut the apple in half, remove the core, and peel the skin. Cut into slices. Drizzle with the remaining lemon juice. Cut the cooled chicken breast into small pieces. Place the lettuce leaves on a plate, top with the apple, cucumber, avocado, and chicken breast. Dress with yogurt and serve.

Enjoy!