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12 minutes
4 peopleAbout this dish
Chicken breast, chickpeas and avocado over mixed greens, dressed with wholegrain mustard, lemon and olive oil. The chickpeas come cooked, so only the chicken needs pan-cooking. Chickpeas and avocado make it filling enough to serve as a main course.
Ingredients
Preparation
Heat a drizzle of olive oil in a pan and add the chicken. Season with salt and pepper and cook for 4 to 5 minutes on each side over medium heat, until golden.
Meanwhile, peel and thinly slice the avocado.
If you have some, finely chop the parsley.
Prepare the vinaigrette by adding the wholegrain mustard, lemon juice and 1 tablespoon of olive oil per person. Add the chopped parsley if you have some. Season with salt and pepper and mix well.
Once the chicken is cooked, slice it.
In a deep plate, add the salad greens, drained chickpeas, chicken and avocado slices. Season with the vinaigrette and serve. It's ready!
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