For 4 people
For 4 people
Cook the quinoa in salted water for about 10 minutes. Cover and let it swell.
Rinse the lettuce leaves, then cut the avocado, remove the pit and cut the flesh into strips. Sprinkle them with lemon juice.
Cut the chicken breasts and cook them in an oiled pan for about 5 minutes. After this time, set aside.
Brown the flaked almonds and pine nuts.
In a bowl, mix the mustard with the vinegar, add salt and pepper, then whisk with the cream and the remaining oil.
Put all the ingredients in a salad bowl, pour in the sauce and mix.
Serve.
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