Chicken salad with melon and avocado - Kycklingsallad med melon och avocado

CHICKEN SALAD WITH MELON AND AVOCADO
Kycklingsallad med melon och avocado

A scrumptious all-in-one salad – easy to make and really good. You can choose any melon except for watermelon, that makes the salad too wet.

4 servings

1 lb 3½ oz chicken fillets

1 tablespoon butter or margarine
salt, pepper

Salad:

1 bunch green asparagus
5 oz sugar peas
1 melon of your choice, except watermelon
1 carton cherry tomatoes, in different colours
if possible
1 bunch radishes
rucola (rocket)
2 avocados
fresh lemon juice

Decoration:

fresh herbs, e.g. thyme

Mustard vinaigrette:

1 tablespoon red wine vinegar
1 tablespoon water
2 tablespoon Dijon mustard
1 egg yolk
½ teaspoon sugar
salt
2/3 cup rapeseed oil

Heat the oven to 350F. 

Flavour the chicken with salt and pepper and fry the fillets until brown on both sides. Transfer to an oven-proof dish and fry in the middle of the oven for 20 to 25 minutes. Cut in diagonal slices.

Trim the asparagus and break off the lower part of the stem. Boil in lightly salted water for 2 to 3 minutes, pour off the water and immediately rinse the asparagus in cold water. Cut in smaller pieces.

Trim radishes and sugar peas and boil them in lightly salted water for 1 minute. Pour off the water and rinse them in cold water as well. Cut the sugar peas (snaps) diagonally and the radishes in smaller pieces.

Peel the melon and remove the seeds. Cut in pieces or make melon balls. Split the tomatoes, dice the avocados and drizzle with the fresh lemon juice.

Mix all ingredients, except for the chicken, and put them on a large serving plate. Put the sliced chicken on top and decorate. Beat vinegar, water, mustard, egg yolk, sugar and salt and add the oil “dropwise” while beating. Serve the dressing with the salad.

Enjoy!

Bella