Chicken salad with avocado and linseed oil dressing

Ingredients for 1 servings:

• 50 g celery
• 60 g pitted apple
• 60 g chicory
• 30 g frisée salad or lollo rosso
• 30 g lamb’s lettuce
• 10 g raisins, unsulfured
• 5 g walnut kernels
• 150 g chicken breast fillet(s), without skin
• 60 g quinoa
• some sea salt and pepper, black
• 5 g honey
• ½ garlic clove(s)
• ½ shallot(s)
• 1 tbsp dill, fresh or frozen
• 10 ml apple cider vinegar
• 100 ml vegetable broth, gluten-free if necessary
• 10 g avocado(s)
• 10 ml linseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

for meta-type beta, gluten-free

Wash the celery and cut into thin strips. Wash the apple, chicory, and frisée lettuce and cut into 1 cm wide strips. Wash the lamb’s lettuce. Mix everything with the raisins and walnuts in a bowl. Fry the chicken breast in a non-stick pan for about 4 minutes on each side and cut into thin strips. Place the quinoa in a sieve and rinse thoroughly. Then prepare according to the package instructions. In the meantime, finely chop the garlic clove and shallot and finely mash the avocado with a fork. For the dressing, whisk together all ingredients except the oil. Finally, whisk in the oil. Mix the dressing with the salad and serve with the quinoa and chicken strips. Approx. 618 kcal per serving.