- 2 chicken fillet (200g)
- Arugula (60g)
- ½ small can of chickpeas (125g)
- 100g avocado
- 4 dried apricots
- 1 small handful of hazelnuts (30g)
- 1 small fresh onion
- 1 tablespoon olive oil (14ml)
- Juice of ½ lemon (20ml)
- 1 teaspoon water (5ml)
- 1 teaspoon fresh chopped parsley (5g)
- 1 teaspoon garlic, minced (5g)
- 2 tablespoons of olive oil (28ml)
- 1 teaspoon of balsamic vinegar (5ml)
- 1 tablespoon juice lime (14ml)
Whisk together all of the marinade ingredients in a bowl. Add the chicken to the marinade and marinade it for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare the rest of the salad.
Peel the avocado, cut it into large slices and had some lemon juice.
Cut the dried apricots into pieces.
Rinse the chickpeas
Crush the hazelnuts and toast them for a few seconds until they are slightly brown.
Cut the onion into thin slices.
In a bowl, prepare the sauce by mixing the olive oil, the balsamic vinegar and the lemon juice. Season with salt and pepper. Pour the dressing into the small sauce container Curver include in the lunch box
Once the chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through. Allow chicken to rest for 5 minutes and slice it.
Add in the lunch box the avocado, apricots, 2/3 of the hazelnuts, the new onion, the arugula, the chickpeas and the chicken.
Mix well to season the salad and sprinkle with a few nuts and enjoy chilled.