Chicken and Avocado Salad with Balsamic Vinegar Dressing
Chicken and Avocado Salad with Balsamic Vinegar Dressing

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken and avocado salad with balsamic vinegar dressing. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chicken and Avocado Salad with Balsamic Vinegar Dressing is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Chicken and Avocado Salad with Balsamic Vinegar Dressing is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken and avocado salad with balsamic vinegar dressing using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and Avocado Salad with Balsamic Vinegar Dressing:
  1. Make ready 1 Chicken (breast or thigh meat)
  2. Get 1 Avocado
  3. Prepare 5 to 6 Cherry tomatoes
  4. Take 2 tbsp ◎ Extra virgin olive oil
  5. Make ready 1 1/2 tbsp ◎ Balsamic vinegar
  6. Prepare 2 tsp ◎ Honey
  7. Prepare 1 ◎ Salt and black pepper
  8. Take 1 Lemon juice
Steps to make Chicken and Avocado Salad with Balsamic Vinegar Dressing:
  1. Mix the ◎ ingredients together. Taste, and adjust the seasoning with salt and black pepper.
  2. Cut the cherry tomatoes in half.
  3. Cut the avocado in half and remove the pit. Cut up into pieces that are about the same size as the cherry tomato pieces. Sprinkle with lemon juice.
  4. Remove the white sinews and excess fat from the chicken. Heat up a frying pan and put the chicken in skin side down. Pan fry over high heat for 1 minute, put a lid on and turn down the heat to low-medium.
  5. Steam-fry for 5 to 7 minutes, turn over, replace the lid and steam-fry for another 3 to 4 minutes. Turn off the heat and leave the pan as-is for another 5 or so minutes. When the chicken has cooled a little cut into bite-sized pieces.
  6. Mix the tomato, avocado and cooked chicken with the sauce from Step 1.
  7. Plate and serve. Add some more black pepper on top to taste.

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