Chicken, Avocado and Orange Salad
- Chicken Breast 250g
- 80g Rocket or spinach leaves
- 1/2 Orange, sliced
- 1/2 Avocado, sliced
- 1 tbsp Sunflower seeds
- 2 tsp Wholegrain mustard
- 1 tbsp olive oil
- 1 tbsp soy sauce
Use a spray of canola or olive oil in a medium fry pan.
Over medium heat, pan fry the chicken breast until cooked through (set aside to rest).
For the dressing, combine the wholegrain mustard, olive oil and soy sauce. Whisk together.
Place salad leaves on a plate and dress with sliced chicken breast, avocado, orange and sunflower seeds.
Drizzle with dressing, serve and enjoy!
Nutritional information per serve