Chicken Salad with Strawberries, Asparagus, Peas and Avocado

Ingredients

• Chicken Breast200 g
• Strawberries1/2 cup (75 g)
• Asparagus1/2 cup (70 g)
• Peas1/2 cup (100 g)
• Avocado1/2 count (120 g)
• Lettuce1 cup (35 g)
• Vinegar1 tablespoon (10 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Preheat a pan over medium-high heat. Add salt and pepper to the chicken.

2. 2

   Step 2

   Once heated, add the oil, spread and add the chicken. Cook for 4-6 minutes per side. Once done, remove and set aside.

3. 3

   Step 3

   At the same time, heat a pot with water and a pinch of salt over high heat. Once boiling, add the peas and boil for 3 minutes.

4. 4

   Step 4

   Meanwhile, cut off the woody ends of the asparagus and add them to the boiling water where the peas are. Boil for 3 more minutes.

5. 5

   Step 5

   When tender, remove from heat, drain and set aside.

6. 6

   Step 6

   Meanwhile, peel and cut the avocado.

7. 7

   Step 7

   Cut the lettuce into strips and cut the strawberries in half.

8. 8

   Step 8

   If you wish, you can use the leafy greens of your choice, such as arugula, spinach, cabbage, etc.

9. 9

   Step 9

   Place the salad in a bowl and season with traditional or balsamic vinegar.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Salad with Strawberries, Asparagus, Peas and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.