Chicken, Bell Pepper, Cheese and Avocado Salad

Ingredients

• Chicken Breast150 g
• Avocado1/2 count (120 g)
• Yellow Bell Pepper1/4 count (45 g)
• Cheese1 slice (25 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Red Cabbage1/2 cup (45 g)
• Lettuce1 cup (35 g)

Instructions

1. 1

   Step 1

   Heat half the oil in a pan over medium-high heat. In the meantime, add salt and pepper to the chicken breast.

2. 2

   Step 2

   Once heated, add to the pan and cook each side for 4-6 minutes.

3. 3

   Step 3

   Remove once cooked as desired and cut into strips.

4. 4

   Step 4

   In the meantime, peel and cut the avocado into wedges. If you want, you can grill for some seconds to brown.

5. 5

   Step 5

   Dice the bell pepper, cut the cheese into pieces and the cabbage into strips.

6. 6

   Step 6

   Put the lettuce leaves, cabbage, avocado, chicken, bell pepper and cheese on a plate. You can use lettuce or any green leaf you like.

7. 7

   Step 7

   Season with the remaining olive oil, lemon juice and add salt and pepper to taste.

8. 8

   Step 8

   You can replace the lemon juice with vinegar.

9. 9

   Step 9

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Bell Pepper, Cheese and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.