Stir-fried Chicken And Avocado Salad With Hot Balsamic Dressing

This appetizing salad combines your stir-fried chicken and turkey rashers in a piquant dressing (hot) with sweet cherry tomatoes and creamy avocado. These turkey rashers give savory flavor, and thus, serve as great alternative to bacon when it comes to low-fat diets.

Ready in: 25min (Prep: 15min, Cook: 10min)

Serves: 4


  • Olive oil – 1 ½ tablespoon
  • Garlic cloves (cut into slivers) – 2
  • Fillets of skinless boneless chicken breasts (cut into strips) – 300 g 
  • Clear honey – 2 tablespoon
  • Balsamic vinegar – 1 tablespoon
  • Wholegrain mustard – 1 tablespoon
  • Turkey rashers (diced) – 100 g 
  • Salt 
  • Pepper
  • Avocado and tomato salad
  • Lettuces – 2 Little Gem separated into leaves
  • Watercress sprigs – 55 g 
  • Ripe avocados – 2
  • Lemon juice – ½ lemon
  • Cherry tomatoes (halved) – 250 g 
  • Thinly sliced red onion – 1 small bull


  1. First thing to do is to prepare the salad. 
  2. Then put the watercress and lettuce in a large wide bowl. 
  3. Peel the avocado and thickly slice it. Then toss it with the lemon juice to prevent discoloring. 
  4. Scatter the avocados, red onion and tomatoes on top of the watercress and lettuce. Don’t miss the salad; set the salad aside.
  5. In a large frying pan heat the oil. Add the garlic to it and stir round the pan for about 30 seconds or until it softens. 
  6. Now toss in the chicken strips, and stir-fry for about 3 minutes or until it changes color.
  7. Add the vinegar, honey and mustard, and stir to mix thoroughly. 
  8. Then add the diced turkey rashers and stir-fry for about 1 min or until cooked, but still moist and tender (Note: Do not overcook so that they don’t become dry). 
  9. Season it to taste, and spoon the chicken mixture over the prepared salad. 
  10. Finally toss together and serve immediately with a crusty bread.

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