| Servings |
Ingredients
- 1 piece Chicken breast
- 50 gram Arugula
- 1 piece Cucumber
- 1/2 pieces Bulgarian pepper
- 1/2 pieces Avocado
- 1 clove Garlic
- Olive oil
- Salt (To taste: preferably basil or nutty)
- Seasoning (for the second for the tender fillet of chicken breast in Italian)
- 1 piece Tomato
Ingredients
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Instructions
- Lightly chop the chicken breast and put it on a sheet with seasonings on one side, press and cover with the second half of the paper. Fry the breast in a dry pan on both sides for 7 minutes on each side.
- Put the arugula in a salad bowl. Cut cucumber and tomato into slices, pepper into thin strips.
- Cut the finished breast into small layers, pass the garlic through the press. Add olive oil and salt. Peel the avocado and cut it into thin half-plates, immediately sprinkle with lemon juice. Mix the salad gently.
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