Chicken fillet salad with olives

Chicken fillet salad is a quick and easy main course recipe perfect for summer dinners. It is suitable for dietary nutrition, rich in vitamins and rich in proteins. Recommend!

Ingredients

• Chicken fillet - 500 grams
• Lettuce Leaves - 400 Grams
• Celery stalks - 3 Pieces
• Onion - 1 Piece
• Pitted Raspberries - 50 Grams
• Olive oil - 4 tbsp. spoons
• White wine vinegar - 2 Tbsp. spoons
• Lemon juice - 2 Tbsp. spoons
• Croutons - 50 Grams
• Salt - To taste
• Avocado - 1 Piece (optional)

Directions

1. Boil the chicken breasts for 10 minutes in lightly salted water, then cut into strips or small pieces.
2. Marinate the chicken in a mixture of butter, lemon juice and salt. Leave it at room temperature for 30 minutes.
3. Rinse all the greens well. Cut lettuce leaves into strips, celery stalks into cubes.
4. Rinse peeled onions and cut into thin half rings.
5. Cut the olives into slices. Cut the pulp of a ripe avocado (if using) into cubes.
6. Combine all prepared vegetables in a salad bowl.
7. Season the salad with vinegar and a pinch of salt.
8. Stir the salad, transfer to a salad bowl and sprinkle with croutons.