Photo © Barbro Bergfeldt / fotolia.com

Chicken, Egg and Avocado Salad

Preparation Time : 15 mins

Cook Time: 10 mins

Servings: 4

Ingredients

Salad:

300 g chicken

salt, pepper, paprika

lettuce

2 eggs

2 avocados

Dressing:

50 ml balsamic vinegar (3 tbs 1 tsp)

100 ml olive oil (6 tbs 2 tsp)

2 tsp sugar

salt and pepper

1 tsp mustard

Season the chicken with salt, pepper and paprika.
Sear in a pan and cut into strips.
Wash and tear the lettuce.
Boil the eggs and slice thinly.
Remove the avocado stones and slice the avocados.
Mix balsamic vinegar, olive oil, sugar, salt, pepper and mustard to make the dressing.
Toss everything together and serve.

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