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CHRISADAMS
Mini-romain salad with avocado and fried chicken pieces
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Ingredients
Directions
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Cook the egg hard in 8 minutes.
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Meanwhile, halve the avocados and scoop the flesh out of the skins in large pieces, drizzle with lemon juice.
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Loosen the leaves from the lettuce.
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Halve the cherryto.
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Peel the egg and prune it in a bowl.
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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.
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Spoon the lettuce leaves and spinach leaves lightly.
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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.
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Spoon the salad into deep pasta plates and spread the avocado, cherryto and chicken cubes over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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