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Solid Chicken, Cucumber, Tomato And Avocado Plate of mixed greens
Classification: supper Cooking: American
Depiction
Solid Chicken, Cucumber, Tomato and Avocado Plate of mixed greens is Snappy and Simple Formula for lunch, family supper or gathering sustenance for a group.
Fixings
12-14 oz. boneless skinless chicken fingers (or chicken bosom cut ½ inch thick)
1-1 ½ tablespoon olive oil to oil the container
For Marinade/Dressing:
2 ½ tablespoons olive oil
1 ½ tablespoons water
4 tablespoons crisp lemon juice (2 little lemons)
1 tablespoon balsamic vinegar
½ teaspoon garlic powder
2 teaspoons dried parsley
2 teaspoons dried basil
1 teaspoon ocean salt
1/8-1/4 teaspoon dark pepper
For serving of mixed greens:
1 expansive avocado-diced
1 cucumber - diced
around 1 ½-2 glasses cherry tomatoes-split
1 little medium red onion-cut
2 tablespoons disintegrated feta cheddar to sprinkle to finish everything whenever wanted
Directions
In the first place, in a medium bowl join all elements for marinade/dressing and mix well.
Save half of the blend for later use as serving of mixed greens dressing (spread and store in the refrigerator).
Presently, place chicken strips in outstanding blend and flip the chicken to coat well, at that point, spread the bowl and spot in the cooler to marinate for no less than 15-20 minutes.
Oil flame broiling skillet with olive oil, heat over medium high warmth and barbecue the chicken a couple of minutes on each side until brilliant dark colored and cooked totally. Cool for a couple of minutes, at that point hack the chicken in nibble measure pieces.
In a vast bowl consolidate diced avocado, cucumber, cut cherry tomatoes, red onion and cleaved chicken, pour held dressing over the plate of mixed greens fixings, blend well and serve.
Thank you for visiting I hope you like
Solid Chicken, Cucumber, Tomato And Avocado Plate of mixed greens
Classification: supper Cooking: American
Depiction
Solid Chicken, Cucumber, Tomato and Avocado Plate of mixed greens is Snappy and Simple Formula for lunch, family supper or gathering sustenance for a group.
Fixings
12-14 oz. boneless skinless chicken fingers (or chicken bosom cut ½ inch thick)
1-1 ½ tablespoon olive oil to oil the container
For Marinade/Dressing:
2 ½ tablespoons olive oil
1 ½ tablespoons water
4 tablespoons crisp lemon juice (2 little lemons)
1 tablespoon balsamic vinegar
½ teaspoon garlic powder
2 teaspoons dried parsley
2 teaspoons dried basil
1 teaspoon ocean salt
1/8-1/4 teaspoon dark pepper
For serving of mixed greens:
1 expansive avocado-diced
1 cucumber - diced
around 1 ½-2 glasses cherry tomatoes-split
1 little medium red onion-cut
2 tablespoons disintegrated feta cheddar to sprinkle to finish everything whenever wanted
Directions
In the first place, in a medium bowl join all elements for marinade/dressing and mix well.
Save half of the blend for later use as serving of mixed greens dressing (spread and store in the refrigerator).
Presently, place chicken strips in outstanding blend and flip the chicken to coat well, at that point, spread the bowl and spot in the cooler to marinate for no less than 15-20 minutes.
Oil flame broiling skillet with olive oil, heat over medium high warmth and barbecue the chicken a couple of minutes on each side until brilliant dark colored and cooked totally. Cool for a couple of minutes, at that point hack the chicken in nibble measure pieces.
In a vast bowl consolidate diced avocado, cucumber, cut cherry tomatoes, red onion and cleaved chicken, pour held dressing over the plate of mixed greens fixings, blend well and serve.
Thank you for visiting I hope you like
