Chicken and Avocado Salad

Ingredients

• 4 chicken breast fillets (about 120 g)
• Salt
• Pepper
• 1 tbsp plant oil
• 200 g Cherry tomatoes
• 1 untreated lime
• 1 tbsp coarse mustard
• 2 tbsp grape seed oil
• a pinch sugar
• 2 Avocados

Instructions

1. 1.

   Rinse the chicken breasts and pat dry. Season with salt and pepper, then sear in a non-stick pan over hot oil for 3-4 minutes per side until golden brown. Remove from heat, let rest, then cool.

2. 2.

   Wash and halve the tomatoes. Wash the lime, pat dry, zest it, and squeeze out the juice. Mix both with mustard and oil, seasoning with salt, sugar, and pepper to taste.

3. 3.

   Peel the avocados, cut in half, remove the pit, and slice the flesh into thin rounds.

4. 4.

   Slice the chicken into strips, combine with tomatoes and avocado, toss with dressing, and serve.