SPICY TERIYAKI AVOCADO CHICKEN SALAD

Directions

1. 1

   Fry the chili, garlic, onion and ginger on a pan in a bit of olive oil. Add the chicken and fry until the chicken is golden brown and well cooked.

2. 2

   In a bowl, whisk together the juice of half a lemon, a pinch of salt and a bit of olive oil. Add the vegetables to the bowl and toss around. Then add the sliced ​​chicken. Sprinkle with pistachio nuts, dried oregano and basil. Drizzle with garlic dressing. Enjoy!