Summer arrives and we are promptly craving for freshness! Trying to bring this much-desired freshness to your plate, I propose an exotic salad, prepared with chicken, avocado, ginger and paprika and to make the dish even more captivating, we will prepare also a sauce based on light mayonnaise without oil and vegetables. Obviously, the presentation of the dish must also be impeccable: let's find out what it is.
Video of the Recipe
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Identity Card of the Recipe
- 114 KCal Calories per serving
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Ingrediants
For the chicken salad
- 300 g of chicken breast
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of ginger
- 1 teaspoon of sweet paprika
- q.s. of salt
- About 30 g of black olives
- 1 stick of celery
- a few mint leaves
- 1 sprig of parsley
- half a cup of untreated lemon juice
- 250 g of avocado
For the vegetable oil-free mayonnaise
- 3 stalks of chives
- About 30 g of capers
- 20 g of egg yolks
- 1 teaspoon of mustard
- 5 ml of vinegar
- 1 tablespoon of untreated lemon juice
- 1 pinch of salt
- 180 ml of water
- 14 g of rice flour
- About 30 g of gherkins
Materials Needed
- Scavino
- Knife
- Food cutting board
- Cooking pan
- Casserole for mayonnaise
- Whip for mayonnaise
- Mixer
Preparation
- Prepare the oil-free light mayonnaise, whose specific recipe is shown in this video.
summing up
To prepare the oil-free mayonnaise, boil 150 ml of water with a pinch of salt and a teaspoon of mustard paste. Dissolve 14 g of rice flour in 30 ml of water: when the liquid in the saucepan starts to boil, add the dissolved rice flour, a tablespoon of lemon juice and 5 ml of vinegar. Lower the heat and, stirring constantly, also add the egg yolk, avoiding boiling the mixture. Allow the sauce to cool, first at room temperature, then in the refrigerator.- Pour the gherkins, chives and capers into a blender until they form a rather thick cream. Add the vegetable mix to the cold mayonnaise from the refrigerator.
- Sear the chicken breast in a stone or non-stick griddle, seasoning with salt. Cook for a few minutes, covering the pan with the lid.
- In the meantime, prepare the avocado: cut the fruit in half, remove the central stone and, with the digger, obtain many balls.
- Cut the chicken into thin slices or cubes, and pour it into a bowl. Also add the avocado balls, the olives, the chopped celery and season with chopped parsley and mint, sweet paprika, ginger and black olives.
- Fill an avocado shell with the chicken salad and serve with the vegetable mayonnaise.
Alice's comment - PersonalCooker
Summer is the ideal season to prepare inviting and fresh salads. And, in my opinion, this dish is a triumph of flavors, aromas and colors that cheers the table and delights our palates.Nutritional values and Health Comment on the recipe
The chicken and avocado salad is a dish including a side dish. It is a low-calorie preparation, characterized by a discreet supply of high biological value proteins and energy lipids; carbohydrates are few while dietary fiber is present in quantity The average portion of Chicken and Avocado Salad with Light Mayonnaise is about 200-250g (230-280kcal).
NB. There is no information necessary to accurately establish the lipid profile of the dish.
