Avocado Chicken Pepper Salad

Name: Avocado Chicken Pepper Salad
Total time: 10 min
Yield: 440 g
Ingredients: Greek yogurt made with easily digestible milk 70 g; Soft-boiled egg 50 ea; Balsamic glaze 20 ml; Peppercorn chicken breast 100 g; Avocado 100 ea; Arugula mix 100 pack

Cook 10 min Difficulty NORMAL 470 kcal

#diet #low sugar #high protein #low carb #low calorie #Mediterranean diet

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Ingredients

Main ingredients

Greek yogurt made with easily digestible milk 70 g
Soft-boiled egg 1 ea
Balsamic glaze 20 ml
Peppercorn chicken breast 100 g
Avocado 0.5 ea
Arugula mix 1 pack

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 31.28 g 26%

Protein 37.25 g 31%

Fat 23.43 g 43%

Serving size 440g

Cooking steps

1

Boil the chicken breast and shred it into bite-sized pieces.
2

Dice the avocado into cubes.
3

Cut the bell pepper and lettuce into bite-sized pieces.
4

Place the chicken breast, avocado, and vegetables in a bowl.
5

Make a dressing with olive oil, lemon juice, salt, and pepper, then drizzle over the salad.
6

Gently toss everything together and serve on a plate.

Avocado Chicken Pepper Salad

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