Mini-romain salad with avocado and fried chicken pieces

Name: mini-romain salad with avocado and fried chicken pieces
Total time: 20 min
Yield: 4
Ingredients: 1 egg; 2 ready to eat avocados; 2 tablespoon lemon juice; 2 mini cups romaine lettuce; 250 gram cherryto; 15 tablespoon White wine vinegar; 6 tablespoon olive oil; 100 gram Spinach; 1 tray marinated vegetarian chicken pieces

Ingredients

1 egg
2 ready to eat avocados
2 tablespoon lemon juice
2 mini cups romaine lettuce
250 gram cherryto

15 tablespoon White wine vinegar
6 tablespoon olive oil
100 gram Spinach
1 tray marinated vegetarian chicken pieces

Directions

Cook the egg hard in 8 minutes.
Meanwhile, halve the avocados and scoop the flesh out of the skins in large pieces, drizzle with lemon juice.
Loosen the leaves from the lettuce.
Halve the cherryto.
Peel the egg and prune it in a bowl.
Add the vinegar with 2 tablespoons of water, salt and pepper and more than half of the olive oil and whisk until a smooth dressing.
Spoon the lettuce leaves and spinach leaves lightly.
Heat the rest of the olive oil in a frying pan and fry the vegetarian chicken pieces while stirring for 3-4 minutes until crispy.
Spoon the salad into deep pasta plates and spread the avocado, cherryto and chicken cubes over it.