Chicken, Vegetable, and Avocado Salad

Name: Chicken, Vegetable, and Avocado Salad
Yield: 4 servings
Ingredients: 400 g Chicken fillet; 300 g Cucumber, Norwegian, raw; 250 g cherry tomatoes; 300 g Cranberry beans, uncooked; 200 g Sweet corn, canned; 150 g Lettuce, Iceberg, imported, raw; 200 g Avocado, raw; 100 g Greek yogurt; 0.33 tsp Salt; 0.33 tsp Italian seasoning

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A hearty and vibrant salad featuring tender chicken breast, fresh vegetables, and a creamy dressing made from avocado and Greek yogurt.

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Method

Season the chicken breast with your favorite spices, pan-sear until cooked through, and dice.

Slice the cucumber into half-moons, halve the cherry tomatoes, and chop the iceberg lettuce into bite-sized pieces.

For the dressing, blend together the avocado, Greek yogurt, salt, and Italian herbs until smooth.

Combine all the ingredients and toss well to mix.

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Chicken, Vegetable, and Avocado Salad

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