Chicken Fillet Salad with Feta and Avocado
This salad will be a great choice for avocado lovers, provided that the fruit is ripe. The recipe is designed for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- avocado 1
- cucumbers 300 g
- chicken fillet 250 g
- feta 200 g
- leek or 150 g onion
- green salad leaves
- vegetable oil 3 tbsp
- 6% vinegar 1 tbsp
- garlic clove 2-3 clove
- salt
- pepper
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 11
Boil the fillet until done (the process takes about 20 minutes after boiling). Let it cool.
Step 2 of 11
Finely chop.
Step 3 of 11
Slice the leek into half-rings. If using onion, it should be finely chopped, soaked in boiling water for 10 minutes, and then rinsed in cold water (to remove bitterness).
Step 4 of 11
Dice the cucumbers.
Step 5 of 11
Dice the feta.
Step 6 of 11
Peel the avocado. Remove the pit. Dice the flesh.
Step 7 of 11
To prepare the dressing, combine oil and vinegar, add garlic pressed through a garlic press. Pepper and salt slightly.
Step 8 of 11
Tear the salad leaves by hand.
Step 9 of 11
Add leek, avocado, cucumbers, and fillet to it.
Step 10 of 11
Pour in the dressing. Mix.
Step 11 of 11
Add feta. Gently mix.
