Chicken, Avocado, and Zucchini Salad

Cooking method

1. Step 1:

   

   The ingredients for the salad base.

2. Step 2:

   

   Start with the Parmesan crisps. Grate the Parmesan on the fine side of a grater and spoon it into small rounds on a parchment-lined baking sheet.

3. Step 3:

   

   Bake at 400°F (200°C) for about 7–10 minutes, until golden (watch closely so they don't burn). Take the crisps out and let them cool.

4. Step 4:

   

   Season the chicken breast with salt, pepper, and your favorite spices, then sear it in a good and hot skillet until golden and cooked through, about 5 minutes per side. (Timing is approximate — it depends on how thick the piece is.)

5. Step 5:

   

   Wash the zucchini and cut it into slices; if it's large, scoop out the seeds first.

6. Step 6:

   

   Sauté the zucchini slices in a hot skillet until golden.

7. Step 7:

   

   Peel half an avocado (use more if you love it) and cut it into a small dice.

8. Step 8:

   

   Cut the cherry tomatoes into halves or quarters.

9. Step 9:

   

   Slice the cooled chicken breast into thin strips.

10. Step 10:

    

    Make the dressing: whisk together the olive oil, lemon juice, and minced garlic clove, then season with salt and pepper to taste.

11. Step 11:

    

    Assemble the salad. Arrange the washed and dried greens on a plate and dress them lightly. Scatter the avocado and cherry tomatoes on top.

12. Step 12:

    

    Add the sautéed zucchini slices and the chicken.

13. Step 13:

    

    Just before serving, top with the Parmesan crisps, crumbling them a little if you like. Enjoy!