Ingredients
- Breast of a free-range chicken
- 1 tablespoon sesame seeds
- 1 lemon
- 1 avocado
- 1 spring onion
- 3 endives
- 1 piece of parmesan cheese
- 1 jar plain yogurt
- 1 tsp mustard
- 1 heaping tablespoon of creme fraiche
- 1 tablespoon fresh pesto sauce
- Salt and pepper to taste
- 1 little olive oil
Let’s cook
1. Heat a little oil and a pinch of salt in a frying pan. Add the chicken breast cut into pieces. When it starts to change color, add the sesame seeds. Continue cooking over moderate heat and stirring until the pieces are done inside. Transfer to a bowl, squeeze the lemon juice and pour the juice into the bowl. Mix and set aside.
2. Cut the avocado, onion and endives and place in another bowl. Add the chicken pieces.
3. Cut the cheese into slices and add. Prepare the dressing.
4. Add the sauce to the salad and stir. I toasted some centendo bread and served each plate with a slice.