| 200 g | chicken breast |
| 1 | avocado |
| 100 g | iceberg lettuce (washed and dried) |
| 3 tbsp | olive oil |
| 1 tbsp | balsamic vinegar |
| 1 tsp | Dijon mustard |
| 1 tsp | sesame seeds |
| 1 tbsp | fried onions |
Dice chicken into small chunks. Heat a frying pan over medium-high heat, add the chicken and fry until cooked through. Set aside to cool until serving.
Dice the avocado. Whisk together the mustard, balsamic vinegar, and olive oil in a bowl. To serve the salad, place the iceberg lettuce leaves in a dish, followed by the avocado, chicken, mustard vinaigrette, sesame seeds and crispy onions. Enjoy!
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