Quick, easy, warm salad with chicken

Ingredients for 2 servings:

• 250 g frozen chicken strips
• 4 eggs, size M, free-range
• 1 avocado(s) (Hass avocado)
• 1 can of mushrooms, mini, 1st choice, 115 g
• 200 g cherry tomatoes

Instructions

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

with avocado, egg, tomatoes and mushrooms

Wash the cherry tomatoes, halve or quarter them, and set aside. Drain the mushrooms. Bring the water to a boil. Pierce the eggs. Meanwhile, heat a large pan. Add the eggs to the boiling water and cook for 7 minutes. Add a little oil to the pan. Then add the chicken strips and the mushrooms, turning occasionally, and fry well for a total of 15-20 minutes. Meanwhile, halve the avocado and carefully remove the pit. It’s best to scoop out the flesh from the skin with a tablespoon and cut into small pieces. Cool the boiled eggs, also cut into small pieces, and place them in a large bowl along with the tomatoes and avocado. Once the chicken is browned, mix everything together in the bowl and serve warm.