Pan-Fried Chicken Salad

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    497 per serving


  • 1 Chicken Breast
  • 10ml of Virgin Olive Oil
  • 4 Cherry Tomatoes (omit from first part of 30 Day Get Lean)
  • 5cm of Cucumber
  • 1 Spring Onion
  • 1/2 an Avocado
  • 40g of Sugarsnap Peas
  • 35g of Mixed Leaves
  • 1/2 a Lime 

Cooking Directions

  1. Dice the chicken breast and then fry in the olive oil over a medium-high heat for 3-4 minutes on each side, until cooked through. .
  2. Meanwhile, halve the tomatoes, dice the cucumber, and thinly slice the spring onion.

  3. Scoop the avocado out of its skin, and chop into cubes.

  4. Wash the sugar-snap peas and mixed leaves, then toss with all the other ingredients in a bowl.

  5. Serve with a squeeze of lime.