Cooking Instructions
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Step 1
Dice the
Carrot (1)
and
Onion (1)
. Chop the
Pistachios (1 handful)
.
Step 2
Halve the
Boneless, Skinless Chicken Breast (1)
and season with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 3
Pan-fry the chicken breast with a bit of
Olive Oil (as needed)
. Once cooked, remove and let cool before cutting in small bites.
Step 4
Open the
Avocado (1)
, remove and the seed and spoon out the avocado. To avoid the shells turning black, you can rub the insides of the avocado peels with a lemon.
Step 5
Cut the avocado into small bites. Place in a bowl and add juice from the
Lemons (to taste)
. Mix in the carrot, onion, chicken,
Corn Kernels (1 handful)
and chopped pistachios.
Step 6
In a small bowl mix
Mayonnaise (2 Tbsp)
,
Yellow Mustard (1 tsp)
and mix together.
Step 7
Pour the sauce over the salad and mix together. Finally, fill the avocado skins with the salad and serve.
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