Israeli Avocado Poultry Salad

1. briefly fry chicken in oil, season with salt and season with ginger, curry and cayenne pepper. Next, extinguish with chicken broth and gently simmer for 10 min.

2. cool.

3. in the meantime, rinse the peppers, remove the seeds and cut into small (!) cubes.

4. remove the peel from the orange, fillet it and cut the slices into small pieces.

Cut the avocados into quarters, remove the skin and cut into 3-4 mm thick slices. Sprinkle with juice of one lemon, season lightly with salt and pepper.

6. now mix pepperoni cubes, orange pieces, chicken meat, avocados and

Almond slivers mix exactly.

Stir the mayo with the gravy and 1 tsp juice of a lemon. Pour it over the lettuce and garnish with orange slices.

Serve with boiled, peeled potatoes or fresh bread.

Calories per person: 484 Joules per person: 2034

Variation of vinaigrette: With pineapple juice or tomato ketchup and basil or chunks.

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