Chicken and Avocado Salad

Ingredients:

- 15-20 cherry tomatoes
- 5-6 tablespoons canned corn
- 1 red onion
- 2 green onions
- 1 small cucumber
- 2 small or 1 large avocado
- roman salad

Salad dressing:
- 1 lime or regular lemon
- 3 tablespoons of olive oil
- 1 teaspoon of honey
- 1 tablespoon coriander, fresh and chopped
- Or parsley/dill
- 1 clove grated garlic
- salt and pepper



Chicken:
- 2 pieces of chicken breast
- 1 teaspoon red pepper powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- juice of a quarter lemon
- 3 tablespoons of olive oil
- Salt



Preparation:
- First of all, the chickens are spiced with the ingredients I wrote above and baked in a preheated oven at 210 degrees for 20-25 minutes. Or pan-fried.

- All ingredients for the salad sauce are mixed. Place tomatoes, cucumber, corn, onion and chopped avocado in a suitable bowl. Use half of the Salad dressing. Season again with salt and pepper. Green salad is crumbled and dressed with the remaining sauce in a separate bowl. Then, place the green salad, then the avocado salad and sliced ​​chicken on presentation plates and serve.




Enjoy!