Chicken salad with avocado

Cut the chicken fillets lengthwise into strips and halve. Sprinkle with salt and pepper.

Heat the butter in a frying pan and fry the strips of chicken in approx. 10 min. Around brown and done.

Stir the Italian dressing and crème fraiche together in a bowl. Season with salt and pepper.

Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into cubes.

Halve the cherryto. Scoop the avocado, to and chicken through the dressing.

Spread the lettuce melange along the edge of a flat dish. Spoon the chicken salad in the middle and garnish with the leaves of basil.