Salad with avocado-yogurt dressing and roasted chicken breast

Ingredients for 2 servings:

• 500 g chicken breast
• 6 vine tomatoes
• 1 small head of iceberg lettuce
• 2 spring onions
• 1 box of cress
• Paprika powder, sweet
• Cayenne pepper
• Thyme
• Olive oil or other vegetable oil
• 1 avocado(s)
• 150 g natural yogurt or Greek yogurt
• 1 lemon(s), juice
• 1 clove(s) garlic
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

low-carb

For the dressing, puree the avocado, lemon juice, garlic, and yogurt with a hand blender until smooth. Season with salt and pepper. Cut the chicken breast into bite-sized pieces and fry in a pan with a little olive oil. Season with salt, pepper, paprika, cayenne pepper, and a little thyme. Finely slice the iceberg lettuce. Dice the tomatoes. Thinly slice the spring onions. Then mix the salad ingredients with the dressing. Fold in the chopped cress and divide among plates. Arrange the chicken breast pieces on top and serve. A summery, light, low-carb salad that’s filling. If you like, you can also serve it with baguette. These instructions are for a main meal for two people.