Chicken and Avocado Salad

Japanese · Winter · 35 min · Serves 4 · By The Lesapor Kitchen

This chicken and avocado salad is perfect for a comforting winter meal. It's easy to make with fresh ingredients and brings a light Japanese touch for a refreshing twist. Great for a healthy dinner option!

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless chicken breast, sliced
• Flaky sea salt, to taste
• Ground black pepper, to taste
• 2 avocados, sliced
• 1 English cucumber, sliced
• 3 cups mixed salad greens
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar

Method

1. Heat the olive oil in a skillet over medium heat.
2. Season the chicken slices with salt and black pepper, then cook in the skillet until golden brown and cooked through, about 6-8 minutes per side.
3. Remove chicken from the skillet and let it rest for a few minutes before slicing it into strips.
4. In a large bowl, combine the sliced avocados, cucumber, and mixed greens.
5. In a small bowl, mix together the soy sauce and rice vinegar.
6. Add the sliced chicken to the salad bowl, drizzle with the soy sauce mixture, and toss gently to combine.
7. Serve immediately, ensuring each serving has a good mix of chicken, avocados, and greens.