Pan-Fried Chicken Salad
- 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
- 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. .
Meanwhile, halve the tomatoes, dice the cucumber, and thinly slice the spring onion.
Scoop the avocado out of its skin, and chop into cubes.
Wash the sugar-snap peas and mixed leaves, then toss with all the other ingredients in a bowl.
Serve with a squeeze of lime.