Dijon Chicken Salad

Ingredients

• 2 chicken breasts à la Dijonnaise, cut into strips
• 30 ml (2 tbsp) olive oil
• 1 Boston lettuce
• 1 broccoli, cut into florets
• 1 ripe avocado
• ½ lemon, juice only
• ½ jalapeño pepper, seeded and finely diced
• ½ red bell pepper, diced
• 125 ml (1/2 cup) cooking cream 15% m.f.
• 30 ml (2 tbsp) cider vinegar
• To taste 5 g (2 tbsp) salt and pepper

Directions

1. Sauté chicken strips in oil for about 8 minutes.
2. Cook broccoli florets in boiling, salted water for 3 minutes, drain and rinse under cold water. Drain and set aside.
3. Cut avocado into very thin slices and splash with lemon to avoid oxidation.
4. In a salad bowl, combine lettuce, broccoli florets, avocado slices and diced bell pepper and jalapeño. Mix together cream, vinegar, salt, pepper and pour over salad. Blend well. Divide salad into 4 serving plates, garnish with chicken strips and sprinkle with chopped herbs prior to serving.