Ensalada refrescante con aguacate y pollo al té de menta

Ingredientes

• 1 teabag of green tea
• 1/2 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

Preparación

1. 1

   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.