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Avocado Chicken Salad with Oranges and Parsley

Ingredients (4 persons):

  • 2 (organic) chicken breasts
  • 2 oranges
  • 2 ripe avocados
  • 1 red pepper
  • 2 tomatoes
  • 1 small endive (or use ½ of a large one)
  • 1 handful of parsley
  • 4 tablespoons of red wine vinegar
  • 3 tablespoons of extra virgin olive oil
  • freshly grounded black pepper
  • Himalayan salt

Directions:

  • poach the chicken breast cut them into cubes
  • peel the oranges and dice it into medium-size pieces
  • peel the ripe avocados and dice them into slices
  • wash the tomatoes and endive and slice them in thin slices
  • chop the parsley
  • make a dressing with the red wine vinegar, extra virgin olive oil, freshly grounded black pepper and a pinch of Himalayan salt
  • mix all the ingredients with the dressing
  • before serving the salad, sprinkle the chopped parsley on top

Healthy food alternatives:

  • use turkey breast instead of chicken breast
  • use mandarins instead of oranges
  • use carrot instead of red pepper
  • use cabbage instead of endive
  • use white wine vinegar, apple vinegar or white balsamic vinegar instead of red wine vinegar
  • use mint leaves or cilantro instead of parsley
  • use red chili instead of black pepper

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