Light and tasty in summer, but quite hearty chicken and avocado salad will surely be remembered even by the most sophisticated gourmet. An unusual combination of flavors and beauty of decoration will make this salad a welcome guest on any table.
It is necessary
-
- 500 g chicken fillet;
- 1 avocado
- 100 g strawberries;
- 1/2 lemon juice;
- 3 tbsp. l. cream;
- 1 tbsp. l. sour cream;
- 1 tbsp. l. ketchup;
- lettuce leaves;
- 1 tsp Sahara;
- 1 tbsp. l. vegetable oil;
- 1 tbsp. l. almond petals;
- salt
- pepper to taste;
- vegetable oil for frying.
Instructions
Step 1
Rinse the chicken fillet in cool running water. Pat dry with a paper towel. Cut into thin strips across the grain. Heat vegetable oil (preferably olive oil) in a skillet. Place the sliced chicken fillet there. Season with salt and pepper. Fry, stirring occasionally, until golden brown. Place the finished chicken fillet on a paper towel to remove excess oil. Cool the meat.
Step 2
Rinse strawberries in plenty of cool water. Remove the stalks. Cut the fruit into quarters.
Step 3
Wash the avocado. After making deep cuts around the fruit, divide into two and remove the bone. Peel the avocado. You should not do this in advance, as the fruit will be slippery and it will be problematic for you to divide it into two halves. Cut the avocado pulp into small thin slices. Place in a bowl and sprinkle liberally with lemon juice to prevent browning.
Step 4
To prepare the salad dressing, beat the cream with a mixer. Gently add sour cream and ketchup into them. Season with salt and pepper to taste. Mix thoroughly until smooth.
Step 5
Wash lettuce leaves in cold running water. Tear it into small pieces with your hands.
Step 6
Place salad in a serving dish. Top with sliced chicken, avocado and strawberries. Drizzle over cooked dressing and sprinkle with almond petals.
