Green salad with avocado, chicken and tangerines

Salad with avocado and tangerines, chicken fillet gives satiety, while maintaining the lightness of greens and fruits. From such an unusual combination, a very tasty and fragrant salad is obtained.

Ingredients

• Mix of different salads - 4 handfuls
• Boiled chicken fillet (cut into pieces of arbitrary shape) - 400 g
• Mandarin (peeled and cut into slices) - 2 pcs.
• Celery stalk (finely chopped) - 2 pcs.
• Red onion (cut into thin strips) - 1/2 pc.
• Chives (finely chopped) - 2 tbsp l.
• Avocado - 2 pcs.
• Sunflower seeds without peel (fried) - 2 tbsp. l.
• For refueling:
• Olive oil - 1/2 cup
• Rice vinegar - 3 tbsp. l.
• Dijon mustard - 1/2 tsp
• Sugar - 1/4 tsp
• Salt and ground black pepper to taste

Directions

1. Prepare the dressing. In a small deep bowl, combine oil, vinegar, mustard, sugar, salt and pepper. Whisk lightly. Set aside.
2. Place the green salad mixture in a large bowl, add about 1/3 of the dressing and mix gently. Add chicken fillet, tangerine, celery, red onion and chives. Pour over the rest of the dressing and mix well again.
3. Remove the pits from the avocado, remove the skin and cut into thin slices. Place the avocado in a bowl with the rest of the ingredients, mix well.
4. Serve salad with avocado and tangerines on portioned plates, sprinkled with sunflower seeds.