|200 g||chicken breast|
|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!