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Brown rice, chicken and avocado salad
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Brown rice, chicken and avocado salad


Ingredients:
2 chicken breasts without bones
Salt and pepper
Juice from 3 lemons
4 Avocados
3 cups brown rice
200 g cherry tomatoes, halved
2 corns cobs
1 purple onion
50 g coriander
1 green chili, chopped
Canola oil

How to make:

1. In a pan, add oil over medium heat. Cook chicken breasts for 5-6- minutes per side or until cooked and golden. Season with salt and pepper and spray with 1/3 of lemon juice. Set aside.

2. Cut Hass avocados into squares and spray them with the rest of the lemon juice so they do not turn dark.

3. Mix rice into a bowl with diced chicken breasts, avocados, tomatoes, corn and onion.

4. Blend mixture with lemon juice, oil, chili, coriander, salt and pepper to emulsify. Season salad and serve.


Editor
10/25/2010
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