Chicken Salad with Avocado and Persimmon Recipe
Very tasty, light, pleasant salad! Chicken meat goes well with fruit, and the way of slicing salad allows everyone to take what he wants more. It is prepared easily and quickly, suitable for any holiday, for ladies’ gatherings, in case of unexpected guests!
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. Prepare the ingredients for the salad. Wash the vegetables and fruits. Pepper and salt the chicken fillet. Fry or bake until tender. This should be taken care of in advance.
  2. For salad dressing, use mustard with grains, lemon juice and olive oil. If desired, pepper and salt.
  3. Cut the avocado, persimmon and chicken fillet into thin slices. It is advisable to sprinkle the avocado with lemon juice so that it does not darken.
  4. Cut the onion into thin half rings and fill it with very cold water. The onion will become elastic, and the excess bitterness will disappear.
  5. Cut the lettuce leaves into slices and place on a serving platter. Lay out slices of avocado, persimmon and chicken meat alternately.
  6. Flip the onion into a colander and shake off the moisture. Slide the onion into the middle of the slicing.
  7. When serving, pour the salad with the prepared dressing.
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