Chicken Salad with Avocado Sauce

Press the garlic. Mix with honey and half of the oil to make a marinade. Cut the lemon into slices. When cooled, rinse and dry the chicken cutlets. Mix both with the marinade. Leave to marinate for thirty minutes after cooling.

Heat a coated grill pan. Grill chicken cutlets and lemon wedges on both sides for about 3#4 min. each. Cool.

Meanwhile, chop shallot. Cut tomatoes into quarters. Cut avocado into cubes.

To prevent the avocado from turning black, sprinkle with the juice of one lemon. Put everything in a large enough bowl with vinegar and remaining oil. Pluck the leaves of half of the basil directly. Cut the chicken into pieces as you like and mix carefully. Season with salt and freshly ground pepper. Serve and garnish with remaining basil and lemon slices.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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