preparation

First, fry the chicken breast seasoned with salt and pepper in a little olive oil in a pan. Cut the iceberg lettuce into bite-sized pieces and wash the lettuce. Then divide the salad into two larger plates or bowls. Halve the avocado, remove the core and remove the peel with a tablespoon. Cut into small cubes and distribute evenly over the salad.

Toast the bread until golden brown and cut into small cubes. For the dressing, put all the ingredients in a large screw-top jar or in the yoghurt jar, close and shake well. Season to taste and set aside until ready to use. Cut the slightly cooled chicken breast into slices, distribute evenly over the salads with large parmesan flakes and the toast bread cubes. Finally, briefly shake up the dressing again and divide it between the two plates. A wonderful salad is ready, which is also perfect for to-go!