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Brigette Anderson
Salad with chicken and avocado
Salad with chicken, avocado, tomato and mustard-honey dressing.
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Ingredients
Directions
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Cut the tomato into wedges and the chicken fillet into slices.
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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.
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Mix the lettuce with the tomato, avocado, chicken and dressing in a large bowl. Serve the baguette and the butter.
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30 minMain dishEggs, sunflower oil, White wine vinegar, capers, fresh parsley, fresh dill, cod fillets, fish stock, dry white wine, lemon,poached cod with herb sauce
Nutrition
555Calories
Sodium0% DV2.470mg
Fat49% DV32g
Protein60% DV30g
Carbs12% DV37g
Fiber44% DV11g
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