Stir Fried Chicken and Avocado Salad with Hot Balsamic Dressing Recipe
If you are looking for a unique, yet fulfilling dish, the Stir Fried Chicken and Avocado Salad with Hot Balsamic Dressing may be the exact recipe for you. This excellent salad is one of the dearly loved side dishes all over the world. It is an exclusive combination of stir-fried chicken and turkey rashers. Moreover the hot piquant dressing with sweet cherry tomatoes and rich avocado make it a healthy treat for various occasions. This recipe of Stir Fried Chicken and Avocado Salad with Hot Balsamic Dressing is pretty easy to prepare and easily serves four people.
Preparation time: 15 minutes
Cook time: 10 minutes
Serving size: 04
Utensils needed: frying pan, serving bowl, spoon, stove, and knife
Ingredients:
– 1 ½ tablespoon olive oil
– 2 garlic cloves cut into slivers
– 300 g (10 ½ oz) skinless boneless chicken breasts (fillets) – cut into strips
– 2 tablespoon clear honey
– 1 tablespoon balsamic vinegar
– 1 tablespoon wholegrain mustard
– 100 g (3 ½ oz) turkey rashers – diced
– Salt and pepper
– 2 Little Gem lettuces – separated into leaves
– 55 g (2 oz) watercress sprigs
– 2 ripe avocados
– juice of ½ lemon
– 250 g (9 oz) cherry tomatoes – halved
– 1 small red onion – thinly sliced
Instructions
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1
First of all prepare the salad. Place the watercress and lettuce in large serving bowl.
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2
Peel 2 ripped avocados into it and cut them into thick slices. Now, scatter these slices on top of the watercress-lettuce mixture.
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3
Top the avocado slices with freshly squeezed lemon juice and toss well in order to avert discoloration.
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4
Add in halved tomatoes and thinly sliced red onion. Mix all the ingredients for a few seconds to coat them well. Set the salad bowl to a side while you prepare the other things.
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5
Pour some oil in a frying pan and set it on your stove over medium heat. Add in garlic and stir it all around your frying pan for 25 to 30 seconds or until tender.
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6
Add the strips of chicken to the garlic mixture and stir- fry it for 3 to 4 minutes until they change color and become light brown.
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7
Stir in mustard, honey, and vinegar. Continue stirring until the ingredients are smooth and add in diced turkey rashers. Now, stir-fry for 1 to 2 more minutes or until soft and moist.
Note: Make sure not to overcook the diced turkey rashers as the dressing can dry. -
8
Sprinkle some salt and pepper all over the mixture and toss well until the salt dissolves completely.
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9
Set the serving bowl right in front of you and spoon the chicken mixture over the salad in it.
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10
Toss together the entire ingredients with the help of a large spoon and then dish up right away with crusty bread.
 skinless boneless chicken breasts (fillets) - cut into strips
- 2 tablespoon clear honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon wholegrain mustard
- 100 g (3 ½ oz) turkey rashers - diced
- Salt and pepper
- 2 Little Gem lettuces - separated into leaves
- 55 g (2 oz) watercress sprigs
- 2 ripe avocados
- juice of ½ lemon
- 250 g (9 oz) cherry tomatoes - halved
- 1 small red onion - thinly slicedNext%20stop%3A%20Pinterest "Pin It")
