Tuesday, March 12, 2013

chicken avocado salad.

This recipe makes two large servings.

INGREDIENTS:

  • 1 medium avocado
  • 150g rocket and spinach salad mix
  • 500g chicken tenderloin
  • Pepper
  • Balsamic vinegar
METHOD:
  1. Cook chicken in frying pan coated in olive oil, season with pepper while it's cooking
  2. Separate salad into two bowls and cut up half an avocado into each bowl
  3. Place cooked chicken into bowls - optional: cut up chicken to make it easier to eat
  4. Drizzle balsamic vinegar generously over salad
  5. VOILA! This salad is extremely filling and delicious!

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margaret

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