Chicken, Avocado and Mozzarella Salad Recipe
Delicious salad with chicken, avocado, mozzarella and Peking cabbage. This salad, which has an exquisite piquant taste, will be an excellent addition to lunch, and can also completely replace dinner. The salad can be served with croutons.
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
For Salad
For Sauce
Instructions
  1. Finely chop the boiled chicken fillet and put it in a large bowl.
  2. Wash the avocado, wipe it with a napkin, cut it in half lengthwise, remove the stone, peel and cut into thin slices.
  3. Cut dried and fresh tomatoes into small pieces.
  4. Cut mozzarella cheese into arbitrary pieces, cut olives into rings.
  5. Rinse the Peking cabbage under running water, dry it with a paper towel and thinly slice it with shavings.
  6. Prepare the mustard sauce. In a small bowl, mix the ingredients for the sauce: lemon juice, balsamic vinegar, Haas mustard, olive oil, salt and pepper. Instead of olive oil, you can use oil from a jar of dried tomatoes with garlic.
  7. Peel the pumpkin seeds and fry them in a dry, hot frying pan. In a serving dish, put the salad, pour the prepared sauce and sprinkle with pumpkin seeds.
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