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Chunky Chicken and Avocado Mustard Salad - Recipe Video

A simple and easy to understand recipe video shows how to make Chunky Chicken and Avocado Mustard Salad.
Here is a hearty salad with lots of ingredients. It is very filling and recommended for a lunch or light dinner. The pulpy mustard texture and acidity make it a great accent. You should definitely give it a try!
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Cook time

15 minutes

Ingredients
2 servings

  • Chicken breast
    150 g
  • Salt
    2 three finger pinches
  • Olive oil
    1 tbsp
  • Avocado
    1
  • Cucumber
    1
  • Cherry tomato
    5
  • Japanese baby cheese
    2
  • (A)Mustard
    1.5 tbsp
  • (A)Extra virgin olive oil
    1 tbsp
  • (A)Lemon juice
    1 tsp
  • (A)Salt
    1/4 tsp
  • Mesclun greens
    30 g

How to make

  1. Prepare. Remove skin from chicken breast. Cut off the stem of cucumber. Remove cherry tomatoes stem. Remove the skin and seed of avocado.
  2. 1. Cut avocado into 0.6-inch cubes. Diagonally chop cucumber. Cut cherry tomatoes in half.
  3. 2. Cut Japanese baby cheese into 0.4-inch cubes.
  4. 3. Cut chicken breast into 0.8-inch cubes.
  5. 4. Add olive oil to the heated pan over medium heat, add Step 3, and when the chicken browns, add salt to season. When the chicken is cooked through, remove from the heat.
  6. 5. Mix ingredient (A) in a bowl, then add Step 1, 2, and 4, and toss well to coat.
  7. 6. Serve on a plate with mesclun greens on top, and it's ready to serve.

Tips for cooking

Please adjust the amount of salt to your liking. We use cheese that can be eaten without heating. Please be aware that some cheese cannot be eaten without heating.

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