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Hearty Salad With Crispy Chicken and Avocado - Recipe Video

A simple and easy to understand recipe video shows how to make Hearty Salad With Crispy Chicken and Avocado.
Here is an introduction to a recipe that you can cook chicken with skin slowly over low heat to make it crispy, and then make it into a salad with various vegetables and avocado. The satisfying vegetables and chicken make it hearty and perfect for lunch or a light dinner. The crispy texture of the chicken is a great accent.
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Cook time

30 minutes

Ingredients
2 servings

  • Grilled Chicken
  • Chicken thigh
    250 g
  • Salt
    1/4 tsp
  • Coarsely ground black pepper
    1/4 tsp
  • Olive oil
    2 tsp
  • Avocado
    1
  • Cucumber
    1
  • Cherry tomato
    4
  • Black olives
    6 grain
  • (A)Extra virgin olive oil
    1.5 tbsp
  • (A)Powdered cheese
    1 tbsp
  • (A)Lemon juice
    2 tsp
  • (A)Salt
    1/4 tsp

How to make

  1. Prepare. Remove the stems from the cherry tomatoes and cucumber. Remove the skin and seeds from the avocado.
  2. 1. Cut the avocado into 0.4-inch cubes. Chop the cucumber into chunks. Cut the cherry tomatoes in half.
  3. 2. Coat both sides of the chicken thighs evenly with salt and coarsely ground black pepper.
  4. 3. Heat olive oil in a pan over high heat, add Step 2. When both sides of the chicken thighs have browned, turn the heat down to low, skin side down, wipe off excess fat with a paper towel. Cook until cooked through, about 20 minutes, then remove from heat and cut into bite-size pieces.
  5. 4. Add ingredient (A) to a bowl and mix well, then add Step 1, black olives, and toss to coat.
  6. 5. Place Step 4 and 3 on a plate and it's ready.

Tips for cooking

Adjust the amount of salt to your liking.

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