Strawberry and Avocado Salad with Chicken Breast
INGREDIENTS:
1 red chili pepper
½ cup of low-sodium tortilla chips
(or breadcrumbs of your choice) 2 eggs
4 tsp Maille Dijon Original Mustard (or Maille Honey Dijon Mustard for a sweeter salad) 1 whole lemon
4 chicken breasts
8 tbsp Oleiva Traditional Extra
Virgin Olive Oil
1 ½ cups of strawberries
1 head of romaine lettuce
A bunch of basil leaves
2 ripe avocados
1 tbsp white sesame seeds
Salt, sugar and pepper to taste
1 cup parmesan cheese
DIRECTIONS:
1. Wash the chili pepper, pat dry and cut into thick pieces. Put tortilla chips in a bowl and crumble finely.
2. Beat both eggs in a bowl. Add 2 teaspoons of Maille Dijon Original mustard, stir and season with a spritz of lemon juice, and a pinch of salt and pepper. Wash the chicken breast, dab dry, lightly flatten with a meat tenderizer (or a fork). Dip the filets in the egg mixture and fully coat with tortilla crumbs.
3. Heat three tablespoons of EVOO in a pan at medium heat and fry filets on each side for about 5-7 minutes, until golden brown and fully cooked throughout. Remove chicken and add chili pepper to hot pan and fry lightly (add a little more oil if necessary).
4. Wash strawberries, romaine lettuce, and basil. Halve the avocados, core them and remove the flesh from the skin. Cut strawberries into bite-sized pieces. Chop lettuce and basil stems (save the leaves), and proceed to cut avocado into uniform slices.
5. Dressing — Mix the remaining juice of the lemon with 4 tablespoons of olive oil, as well as the remaining 2 teaspoons of mustard and white sesame seeds in a bowl. Season dressing with a pinch of salt, pepper and sugar to taste.
6. Layer salad by starting with romaine, then add strawberries, fried chilis, basil stems and layer the avocado along the side of the salad dish. Cut chicken into strips and lay it across top of salad. Pour dressing over salad right before serving and garnish with fresh basil leaves.
7. Serve and enjoy! Makes 4 servings. Preparation time: approx. 25 minutes.