- 1 chicken breast;
- 1 avocado;
- 1 orange or 2-3 tangerines;
- 2 red bulbs;
- 3 tbsp lemon juice;
- 3 tbsp olive oil;
- black ground pepper.
- cayenne pepper;
- parsley for decoration.
For the preparation of avocado and chicken salad, prepare the chicken meat first. Remove the skin from the chicken breast, separate it from the bones, rinse in running water, discuss with a paper towel. Boil the meat in salted water for 25-30 minutes after boiling. Get the chicken fillet from the broth, cool and cut into straws or cubes.
Chicken meat for salad can be prepared in another way: cut the fillets into cubes, roast in vegetable oil until golden crust, lay on paper towel to remove residue fat, and cool.
Wash the avocado, cut in half lengthwise and remove the bone. Separate the flesh from the peel, cut it into 5mm thick slices, lay in a bowl, and so it doesn’t go dark, pour in 2 tbsp lemon juice.
Rinse the orange or tangerines, peel from the peel and divide into slices, with the tangerines being left whole and the oranges being better cut into 2 or 3 parts.
Peel the red onion from the husks and cut into semi-rings. It is quite acceptable to use other varieties (turnips, leeks, etc.), but red gives the salad the desired contrast.
Next cook the sauce. Mix in a bowl the olive oil, 1 tbsp lemon juice, 1/2 tsp salt, one pinch of sugar, black and cayenne pepper.
Put in a bowl chicken fillet, avocado, oranges or tangerines, onions, stir and pour in sauce. Serve the salad in serving glasses or salads, decorating it on top with sprigs of parsley.