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Home Summerproof salad with avocado and mint-tea chicken

Summerproof salad with avocado and mint-tea chicken

Name: Summerproof salad with avocado and mint-tea chicken
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: European/Dutch
Ingredients: 1 teabag of green tea; ½ bunch of mint; 300 g chicken breast; 1 large head of lettuce (I use 2 heads of baby romaine lettuce); 2 avocados; 2 shallots, cut into strips; 75 g aged cheese; 2 tbsp pumpkin seeds; salt & pepper; For the vinaigrette:; juice of 2 limes; 2 tsp mustard; 2 tsp honey; 8 tbsp extra virgin olive oil

Recipes

In warm weather I often have less appetite and don't feel like spending long in the kitchen. I'd much rather go to the park, the beach or go out on the water. That's why during the summer months I often make an avocado salad. It's quick to make, healthy and endlessly variable so it never gets boring. This salad meets all my criteria and is therefore completely summerproof. For this recipe I was inspired by the vegetable book from Delicious. This cookbook is full of surprising vegetable combinations and uncommon vegetables. Definitely recommended!

Apparently it's nonsense to eat extra salt in nice weather and the only important thing is that you drink enough water. No idea what's true, but I always like to have something salty with a salad, like sourdough bread with sea salt and butter. Happy summer!

Recipe

Summerproof salad with avocado and mint-tea chicken

A light, refreshing salad where chicken breast is gently poached in green tea and mint. Served with avocado, aged cheese and a zesty lime-mustard vinaigrette.

Course	Starter
Kitchen	European/Dutch
Servings	4

Preparation time

Preparation time	8 min
Total	20 min

Equipment

Saucepan

Ingredients

1 teabag of green tea
½ bunch of mint
300 g chicken breast
1 large head of lettuce (I use 2 heads of baby romaine lettuce)
2 avocados
2 shallots, cut into strips
75 g aged cheese
2 tbsp pumpkin seeds
salt & pepper
For the vinaigrette:
juice of 2 limes
2 tsp mustard
2 tsp honey
8 tbsp extra virgin olive oil

Salad with avocado and mint-tea chicken

Bring a saucepan of water to the boil. Then add the green tea, a few sprigs of mint and the chicken breasts. Turn the heat down and gently poach the chicken breasts for about 12 minutes. You want the chicken to stay juicy, so keep an eye on it to make sure it doesn't dry out.

Meanwhile make the vinaigrette by putting the lime juice, mustard, honey, olive oil, pepper and salt in a bowl and whisk with a fork until smooth. Clean the lettuce and divide it among the plates. Halve the avocados, remove the pit and scoop them out with a spoon. Place one half on each plate. Pull the chicken into shreds and distribute it, along with the cheese, shallot, mint leaves and pumpkin seeds, over the salad. Drizzle the vinaigrette over everything.

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This salad is perfect for hot summer days when you want something light and nourishing. Poaching the chicken in green tea and mint keeps the meat lovely and juicy and gives it a subtle, refined aroma.

Serve the salad immediately after preparing so the avocado stays fresh. The lime-mustard vinaigrette gives it a bright, summery finish that pairs wonderfully with the creamy avocado and the sharp aged cheese.

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