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- Citrus & Dijon VinaigretteCook preparation
Chicken, Avocado & Herb Salad
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Step 1 of 3
1 of 3
Brush chicken with oil and salt. Roast at 190°C for approximately 20 to 25 minutes until 74°C in the thickest part; rest for 8 minutes and slice.
Suggested from the step’s words, “20 to 25 minutes”. Check it at 20 min; the step allows up to 25 min.
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What you are cooking with
- 500 g Chicken breast
- 200 g Avocado, sliced
- 200 g Cucumber, sliced
- 150 g Mixed salad leaves
- 20 g Parsley
- 20 g Mint
- 100 ml Citrus & Dijon Vinaigrette
- 15 ml Olive oil
- 3 g Salt