Avocado Chicken Salad
150-200g Chicken breast or thigh, skinless and boneless
100g Mixed salad, roughly shredded
10g Cherry tomatoes, cut to half or quarter
50ml Extra virgin olive oil or slightly more
2-3 Limes or add to taste
a dash of black pepper or mixed herbs
Season chicken breast with a little salt and pepper then place in a pot of boiling water until cooked. Leave to cool and cut into cubes, set aside.
Cut avocados into cubes.
Place mixed salad in a large bowl and add olive oil and lime juice, toss well and divide mixed salad into two serving bowls.
Place avocados, chicken meat and cherry tomatoes evenly on top of salad.
Drizzle mayonaise and a dash of black pepper over salad and serve.