Summer Salad with Chicken and Avocado

Ingredients (serves 2):

• 2 chicken breast fillets (or leftover roasted chicken)

• 1 ripe avocado

• 1 cup cherry tomatoes

• 1 red onion

• 1 cucumber

• mixed salad (arugula, spinach, berried, etc.)

• feta cheese or mozzarella (optional)

• olive oil

• juice of ½ lemon or lime

• salt, pepper

• fresh herbs (e.g. parsley, basil, coriander – to taste)

Season the chicken with salt, pepper and, if desired, a little garlic powder or paprika. Cook in a pan or grill until golden brown. Let rest for a few minutes, then cut into strips or cubes.

Prepare the vegetables: cut the avocado into cubes or slices, cut the tomatoes in half, cut the cucumber into thin rings or strips, cut the onion into thin slices (if desired, soak it in lemon juice for 5 minutes to lose its sharpness).

Arrange the salad on a plate, add the vegetables and avocado, then the chicken. Add the cheese (if using) and sprinkle with fresh herbs.

Dressing: In a cup, mix 2 tablespoons of olive oil, the juice of ½ lemon, a pinch of salt and pepper. If desired, you can also add a teaspoon of honey or mustard. Pour over the salad just before serving.

For a richer version, add boiled eggs, toasted pine nuts or pieces of bread croutons. For a more Asian flavor: marinate the chicken in soy sauce, ginger and sesame oil. If you want a vegan version – replace the chicken with marinated tofu or chickpeas.