We still recommended dishes Cooking and Bakery's School, Terra d'Escudella… For today: CHICKEN SALAD AVOCADO AND Vinaigrette, to enjoy this dish, We need the following ingredients:

• 1 Red onion
• 50 ml vinegar of Modena
• 50 grams of sugar
• 1 pinch of salt

For the guacamole
• 1 avocado
• 1 garlic clove
• 1 spring onion
• Bunch of cilantro
• 1 Chilli

For Chicken
• 1 chicken breast
• 150 ml olive accepted
• 50 ml sherry vinegar
• 1 spring onion
• 1 carrot
• 1 c.s. of honey
• Salt and pepper
• Chopped parsley or chives
• 1 clove
• 1 bay leaf

Elaboration

For Chicken
Fry the chicken breast for a few 8 minutes and remove.
Cut the onion into ciselée and the carrot into brunoise. Combine with the rest of the ingredients adding the oil to the thread. Fillet the chicken and add the vinaigrette on top. Let stand a 2 hours.
For the guacamole
Chop the onion and garlic, blanch in ciselée and mash with the avocado. Adjust the seasoning and reserve
For onion
Chop the onion into strips and let marinate 2 hours with the other components.
Mounting
We put a kiss of drained onion, We cover with guacamole and ended with chicken fillets. Drizzle with vinaigrette.

Once the CHICKEN SALAD AVOCADO AND Vinaigrette ready to serve, We must not forget the option of a good wine for an ideal pairing... For this dish we recommend five options of crianza white wine.

Rita de Vinyes Domènech and DO Montsant.

Can Feixes Chardonnay from Can Feixes Huguet and DO Penedès.

Cèrvoles Blanco de Cèrvoles and DO Costers del Segre.

Nora Da Neve de Viña Nora de DO Rías Baixas.

1583 Albariño de Fefiñanes from Palacio de Fefiñanes DO Rias Baixas.

Would you include some other wine? Leave your comments ...

For more information visit Sommelier Gourmet app, the wine guide that lets you view up 1100 combinations of pairings with national and international dishes of all kinds.

*Recipe: Cooking and Bakery's School, Terra d'Escudella. http://terradescudella.com