Chicken salad with sweet peppers, orange and avocado

250 g chicken breast

40 ml olive oil

20 ml lime juice

15 g honey

10 g fresh mint

3 sweet pepper

1 orange

1 avocado

1 tsp. Dijon mustard

Chicken breast boil or bake until tender, cut into small pieces.

Sweet peppers of different colors cut into cubes.

Avocado peel, cut into cubes.

Orange peel, divided into slices, remove foil, cut the flesh into cubes.

Connect the prepared ingredients in a salad bowl.

For the filling, finely chop the mint leaves and mix with olive oil, mustard, honey and lime juice, salt and pepper.

Pour chicken salad with sweet peppers, orange and avocado dressing, mix gently and serve.