INGREDIENTS:
- 1 chicken breast fillet
- 1 young carrot
- 1 small avocado
- half a cucumber
- a good handful of radishes
- 1 gem lettuce heart
- 1 tbsp olive oil
- juice of a half lime
- pinch of mustard powder
- freshly ground black pepper
INSTRUCTIONS:
- Heat a wide pan on medium heat, add chicken breast file cut into stripes, immediately cover with a lid to let the juice out so the chicken cooks instead of fries.
- Mix the oil, mustard powder and lime juice. Set aside.
- Julienne the carrot, roughly chop the lettuce, peel and slice the cucumber and avocado, quarter the radishes.
- Put veg in a mixing bowl, drizzle with the dressing. Mix.
- When the chicken breast stripes are cooked and the juice/water is evaporated, take the lid off, add few drops of oil and sprinkle with freshly ground black pepper. Toss with a spatula for a minute or two to get them lightly browned here and there.
- Serve salad into bowls, place chicken stripes on top. Enjoy.
Source: Nourish Me Lovingly
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