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Chicken and Avocado Caesar Salad - Recipe Video

A simple and easy to understand recipe video shows how to make Chicken and Avocado Caesar Salad.
Here is a filling salad made by cutting the ingredients into larger pieces. Caesar-style dressing goes well with the aroma of grilled chicken and the texture of vegetables. Please break the melty eggs to enjoy. It has a volume, so we recommend it for lunch or a light dinner.
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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
  • (A)Powdered cheese
    1 tbsp
  • (A)Extra virgin olive oil
    1 tbsp
  • (A)Lemon juice
    1 tsp
  • (A)Salt
    1/4 tsp
  • Mesclun greens
    30 g
  • Toppings
  • Soft-boiled egg (onsen tamago)
    1
  • Powdered cheese
    1 tsp
  • Coarsely ground black pepper
    as needed

How to make

  1. Prepare. Remove the skin from chicken breast. Cut off the cucumber stem. Remove avocado seed and skin. Remove cherry tomatoes stem.
  2. 1. Cut the avocado into 0.6-inch cubes. Cut cucumber diagonally. Cut cherry tomatoes in half.
  3. 2. Cut chicken breast into 0.8-inch cubes.
  4. 3. Add the olive oil to the heated pan over medium heat, add Step 2, and when the chicken browns, season with salt and remove from the heat.
  5. 4. Add ingredient (A) and mix in a bowl, then add Step 1 and 3 and toss to blend the taste.
  6. 5. Serve it on a plate with mesclun greens, then top with the topping ingredients, and it's ready to serve.

Tips for cooking

Please adjust 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. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. *Detailed instructions on raw eggs to be added.

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