Chicken Avocado Pasta Salad

COOK WITH EASY, FRESH AND COLORFUL LOCAL PRODUCE
chicken-avocado-salad

Ingredients

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2 chicken breasts
1 large egg
1 teaspoon pepper
1 cup breadcrumbs
0.25 cup almond meal
1 teaspoon dried oregano
3 tablespoons butter
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
0.5 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 large avocado, cut into cubes
1 cucumber, cut into cubes
1 cup boiled pasta
1 onion, cut into slices
For salad dressing

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Directions

1.

First, prepare the chicken. Combine breadcrumbs, almond meal, salt, pepper, and dried oregano in a large bowl. Mix properly. Beat the egg. Now coat the chicken breasts with egg. Then place the chicken breasts into the breadcrumbs mix and coat perfectly.

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2.

Add butter into a frying pan and melt. Add chicken. Cook on a medium flame for 7-8 minutes. Then flip and cook for another 8 minutes. Cut the chicken schnitzel into stripes.

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3.

In the meantime, make the salad dressing and salad mix. Take a small bowl and add extra-virgin olive oil, lemon juice, black salt, pepper, and paprika. Whisk with a fork till they combine properly. Salad dressing is ready.

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4.

In the salad bowl add chicken schnitzel stripes and boiled pasta. Then add cucumber, avocado, and onion slices. Mix nicely.

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5.

Now pour the salad dressing and toss.

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6.

Serve immediately.

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