Chicken Salad with Creamy Avocado Dressing

Ingredients

• 11 avocado(200g)
• 20.5 lemon(60g)
• 30.5 teaspoon salt(3g)
• 4100 g lettuce(100g)
• 51 carrot(70g)
• 61 red bell pepper(120g)
• 70.5 cup corn(80g)
• 81 chicken breast(150g)
• 92 tablespoon yogurt(30g)
• 101 teaspoon spices (mixed, e.g. black pepper, paprika)(2g)

Instructions

1. 1Cut the chicken breast into strips. In a bowl, mix the chicken with yogurt and your favorite spices. Cover and refrigerate for 30 minutes.
2. 2Peel and slice the carrot. Slice the red bell pepper. Chop the lettuce.
3. 3Heat a pan over medium heat. Lightly sauté the carrot and red bell pepper for 2-3 minutes until slightly softened. Set aside.
4. 4In the same pan, cook the marinated chicken breast until golden and cooked through, about 6-8 minutes.
5. 5For the avocado dressing, blend the avocado, juice of half a lemon, and salt until smooth and creamy.
6. 6In a large bowl, combine the chopped lettuce, sautéed carrot and red bell pepper, corn, and cooked chicken.
7. 7Drizzle the creamy avocado dressing over the salad and toss gently to combine.
8. 8Serve immediately.