Salad with Spiced Chicken, Avocado and Feta

Boneless skinless chicken thigh, Napa cabbage, Avocado, Cherry tomatoes, Feta, Whole grain mustard, Olive oil, Sugar-free soy sauce, Salt, Paprika, Black pepper, Turmeric, Olive oil for the dressing, Mustard for the dressing, Lemon juice, Salt for the dressing, Moringa

Let it stand: 30 min. Fry: 12 min. Mix: 7 min.

Salad base

Cut boneless skinless chicken thigh (150 g) into large pieces and mix it with sugar-free soy sauce (10 g), salt (2 g), and black pepper (1 g). Leave the meat to marinate for 30 minutes, then pan-fry it in olive oil (10 g) until fully cooked, browned on the outside, and no longer pink inside.

Toss the cooked chicken with whole grain mustard (20 g), paprika (2 g), and turmeric (1 g). Shred napa cabbage (100 g), cut cherry tomatoes (50 g) in half, slice avocado (60 g), and crumble feta (30 g).

Moringa vinaigrette

Combine olive oil for the dressing (20 g), mustard for the dressing (15 g), lemon juice (5 g), salt for the dressing (1 g), and moringa (0.5 g). Mix until the dressing is smooth and evenly combined.

Assembly

Arrange the napa cabbage, tomatoes, and avocado on a plate, then top them with the warm spiced chicken and feta. Spoon over the dressing and serve right away while the meat is still juicy.