Salad bowl with butter fried chicken
- 750 g chicken breast
- 50 g Emborg Butter
- 2 avocado
- ½ iceberg
- 4 tomatoes
- 2 tbsp black sesame
- 150 g Emborg Shredded Parmesan
Fry chicken breast in butter for 7 minutes on each side.
Sprinkle a little shredded parmesan on top and fry for 1 minute.
Cut the chicken into pieces. Peel avocado and cut into cubes.
Slice the salad and tomatoes.
Organize the salad bowl with the ingredients side by side, sprinkle the sesame over the chicken.
Tip: you can also use frozen corn or peas in the bowl.