Chicken and avocado salad

Ingredients

- For dressing:

Balsamic vinegar: 1/4 cup

Olive oil: 2 tablespoons

Brown sugar: 2 teaspoons

Garlic: 1 teaspoon (finely chopped)

Dry Basil: 1 teaspoon

Salt: 1 teaspoon

- Chicken thighs: 4 pieces (fillet, bone and skin free)

- Olive oil: 2 tablespoons

- Lettuce: 5 cups (washed, dried and chopped)

- Avocado: 1 grain (peeled, de-kerneled, sliced)

- Cherry tomatoes: 1 cup (chopped)

- Basil leaves: 1/4 cup (fresh, finely chopped)

- Mozzarella cheese: 1/2 cup (optional)

- Salt: As desired

- Black pepper: as desired

How to prepare

For marinade: Mix the marinade ingredients together.

For chicken: Add the chicken fillet to a deep dish; pour about 4 tablespoons of marinade, with chicken scrubs for seasoning. Keep the rest of the marinade in the fridge.

Add oil to a frying pan, over medium heat, fry the chicken, until golden, and become fully cooked. Then, drain the chicken and set aside for 10 minutes. Slice the chicken into slices.

For salad: Place the lettuce in a serving dish, spread the avocado slices, tomatoes, cheese (if used) and chicken on top. Scatter the basil leaves. The salad is seasoned with the remaining amount of marinade. Scatter salt and pepper.