Cut the cherry tomatoes and mozzarella balls into halves. Peel and dice the avocado just before mixing the salad, squeeze some lime juice on top. Add chopped basil to the salad. Trickle some rapeseed oil on top, flavor with salt and pepper, and mix gently so that the avocado does not get mushed. Flavor the chicken fillet with salt, pepper and garden herbs, brown it on a pan using rapeseed oil. Serve the salad with the hot chicken fillet straight off the pan.
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