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12 minutes
4 peopleAbout this dish
Pan-cooked chicken breast with a salad of cherry tomatoes, avocado, arugula and basil, dressed with lime and olive oil. Lime instead of vinegar gives the salad a lighter, more tropical acidity. Slice the chicken after a short rest so it stays juicy.
Ingredients
Preparation
In a pan over medium heat, add a drizzle of olive oil and cook the chicken for 4 minutes on each side.
Meanwhile, wash the tomatoes and cut them into halves or quarters. Cut the avocado into cubes.
In a bowl, prepare the sauce by mixing the lime juice with 2 tablespoons of olive oil per person, salt and pepper.
Pour half the sauce over the tomato and avocado mixture (optional: add chopped basil) and the other half over the salad greens.
Season the chicken with salt and pepper at the end of cooking and serve with the salad greens and the tomato and avocado mixture, it's ready!
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