Delicious high protein (30g) summer salad that'll keep you satiated until your next meal.
For 1 / 10 min to prep.
Chicken breast (pre cooked & chopped)
Flesh of a ripe avocado
Rocket (or any fresh salad leaves)
Fresh 2 cups frozen 1 ball
1 tbsp less if calorie restricting.
Apple cider vinegar
1 tbsp or to taste
Small frying pan, Chopping board & knife.
Heat the coconut oil in the pan
Chop or use pre cooked chicken ( I cook mine in batches at the start of the week & keep refrigerated in an air tight container for easy reach & use) or purchase pre cooked chicken.
Place the chicken pieces in the pan & leave to turn golden, turn over for both sides
Wash salad leaves, dry spin & place on plate
Cut avocado in half, pit, cut into sections & scoop over leaves
Place cooked chicken, avocado & pomegranate over the leaves
Season with salt, olive oil & vinegar & serve