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Print Recipe
Chicken, Avocado and Mozzarella Salad Recipe
Appetizing salad with chicken, avocado, mozzarella and Beijing cabbage. This salad with exquisite spicy taste, will be a great addition to lunch, and can completely replace dinner. Salad can be served with croutons.
Cook Time 30 minutes
Servings
Ingredients
For Salad
For Sauce
Cook Time 30 minutes
Servings
Ingredients
For Salad
For Sauce
Instructions
  1. Finely chop the boiled chicken fillet and place in a large bowl.
    Finely chop the boiled chicken fillet and place in a large bowl.
  2. Wash avocado, wipe with a napkin, cut in half along, remove the bone, skin and cut into thin slices.
    Wash avocado, wipe with a napkin, cut in half along, remove the bone, skin and cut into thin slices.
  3. Cut dried and fresh tomatoes into small pieces.
    Cut dried and fresh tomatoes into small pieces.
  4. Cut mozzarella cheese into arbitrary pieces, cut olives into rings.
    Cut mozzarella cheese into arbitrary pieces, cut olives into rings.
  5. Wash the Peking cabbage with running water, dry with a paper towel and thinly cut into shavings.
    Wash the Peking cabbage with running water, dry with a paper towel and thinly cut into shavings.
  6. Prepare mustard sauce. In a small bowl, mix the ingredients for the sauce: lemon juice, balsamic vinegar, mustard TM Haas, olive oil, salt and pepper. Instead of olive oil, you can use oil from a jar of garlic-dried tomatoes.
    Prepare mustard sauce. In a small bowl, mix the ingredients for the sauce: lemon juice, balsamic vinegar, mustard TM Haas, olive oil, salt and pepper.
Instead of olive oil, you can use oil from a jar of garlic-dried tomatoes.
  7. Pumpkin seeds free from husks and fry in a dry, hot pan. In the serving dish put the salad, pour the cooked sauce and sprinkle with pumpkin seeds.
    Pumpkin seeds free from husks and fry in a dry, hot pan.
In the serving dish put the salad, pour the cooked sauce and sprinkle with pumpkin seeds.

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