Pan-Seared Chicken and Potato Salad with Avocado Dressing

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Onion1/4 count (38 g)
• Oil1 teaspoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Yogurt1/4 cup (60 g)
• Avocado1/4 count (60 g)

Instructions

1. 1

   Step 1

   Place the diced potatoes in boiling water for 10-12 minutes or until soft.

2. 2

   Step 2

   Heat the oil in a pan over medium-high heat.

3. 3

   Step 3

   In the meantime, slice the chicken and season both sides with salt and pepper.

4. 4

   Step 4

   Once heated, sear each side for 4-5 minutes.

5. 5

   Step 5

   Chop the onion and wash in salted water to reduce bitterness.

6. 6

   Step 6

   For the avocado dressing, mix the chopped onion, yogurt, mashed avocado and lemon juice. Salt and pepper to taste.

7. 7

   Step 7

   Place the potato and avocado dressing in a bowl and mix well.

8. 8

   Step 8

   Serve on a plate and top with the chicken.

9. 9

   Step 9

   Optional: Serve with your favorite leafy greens.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan-Seared Chicken and Potato Salad with Avocado Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.