Light spring salad with avocado and chicken breast: how to dress it deliciously

In spring, you always want light and nutritious food. A variety of salads made from vegetables and herbs are perfect for this occasion. And instead of high-calorie mayonnaise, you can use sour cream or Greek yogurt for dressing.

The idea of preparing a light spring salad was published on the Instagram page of food blogger Kateryna Movchan (katarina_movchan). The dish is based on lean chicken and avocado.

Ingredients:

• chicken fillet – 400 g
• eggs – 4 eggs and 4 whites (8 eggs in total)

• medium-sized avocado – 2 pcs.
• fresh cucumber – 250 g
• salted cucumbers – 200 g
• carrots – 200 g
• salt, ground smoked paprika, and dried basil to taste
• vegetable oil – 1 tbsp.

Ingredients for the dressing:

• egg yolks – 4 pcs.
• Greek yogurt or sour cream – 230 g
• mustard not spicy – 1 tsp.
• salt and pepper – to taste

Method of preparation:

1. Boil the carrots and peel them.

2. Boil the eggs until the yolk is hard and peel them.

3. Sprinkle the fillet with salt, dried basil, smoked paprika, drizzle with oil and massage.

4. Wrap in foil and bake in a preheated 180-degree oven for 35 minutes. Remove from the oven and cool.

5. Cut carrots, fresh and pickled cucumbers, and baked fillets into medium cubes.

6. Pour all the chopped ingredients into a bowl, divide 4 eggs into yolks and whites – the yolks will go into the dressing, and cut the whites along with the eggs into a medium cube. Pour into a bowl.

7. Peel and dice the avocado last.

8. Pour into a bowl and mix the salad.

9. For the dressing, mash the yolks with a fork.

10. Add mustard, yogurt, salt, and pepper.

11. Mix well together.

12. Combine the salad with the dressing. You can add salt.