Preparation time
15 minutes
Total time
40 minutes
Difficulty
medium
Servings
2
Ingredients
1 Chicken drumstick
1 Avocado
1 Zucchini
salt
pepper
olive oil
lemon juice
apple cider vinegar
mustard
Instructions
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1. Preheat your oven to 375°F (190°C).
2. Season the chicken drumstick with salt, pepper, and olive oil.
3. Bake the chicken drumstick in the preheated oven for 25 minutes or until fully cooked.
4. While the chicken is baking, cut the zucchini into bite-sized pieces and sauté in a pan with olive oil over medium heat until tender, about 5-7 minutes.
5. Create the dressing by mixing 1 tablespoon olive oil, 1 teaspoon apple cider vinegar, 1 teaspoon lemon juice, and 1/2 teaspoon mustard.
6. Remove the chicken from the oven and let it cool. Once cool, shred the meat off the bone.
7. Cut the avocado into cubes.
8. In a salad bowl, combine the shredded chicken, sautéed zucchini, and avocado cubes.
9. Drizzle the dressing over the salad and toss to coat everything evenly.
10. Serve the salad immediately.