Chicken and Avocado Salad

Instructions

1. Step 1

   Whisk 2 tbsp of the olive oil with the lemon juice, Dijon mustard, honey, garlic, ⅜ tsp (2 gr) of the salt, and the ground black pepper until emulsified.

   Ingredients used: 10.0 gr Dijon Mustard, 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 10.0 gr Honey, 30.0 ml Lemon Juice, 30.0 ml Olive Oil, 2.0 gr Salt

   Cookware: small bowl, whisk

2. Step 2

   Coat the chicken with the remaining 1 tbsp (15 ml) olive oil and remaining ⅜ tsp (2 gr) salt.

   Ingredients used: 600.0 gr Chicken Breast, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: cutting board, tongs

3. Step 3

   Heat the skillet over medium heat. Cook the chicken, turning once, until browned and the thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: instant-read thermometer, skillet, tongs

4. Step 4

   Transfer the chicken to a clean cutting board, rest it for 5 minutes, then slice it.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

5. Step 5

   Combine the romaine lettuce, cherry tomatoes, cucumber, and red onion in the mixing bowl.

   Ingredients used: 250.0 gr Cherry Tomato, 200.0 gr Cucumber, 80.0 gr Red Onion, 200.0 gr Romaine Lettuce

   Cookware: mixing bowl

6. Step 6

   Add the avocado and dressing, then toss gently until the salad is evenly coated.

   Ingredients used: 300.0 gr Avocado

   Cookware: mixing bowl

7. Step 7

   Divide the salad among four plates, top with the sliced chicken, and serve immediately.