Summer Fried Chicken

Delicious high protein (30g) summer salad that'll keep you satiated until your next meal.

For 1 / 10 min to prep.
INGREDIENT	MEASURE
Chicken breast (pre cooked & chopped)	1/30g
Flesh of a ripe avocado	1
Rocket (or any fresh salad leaves)	Fresh 2 cups frozen 1 ball
Pomegranate seeds	2 tbsp
Coconut oil	1 tsp
Olive oil	1 tbsp less if calorie restricting.
Apple cider vinegar	1 tbsp or to taste
Sea salt	To taste

EQUIPMENT
Small frying pan, Chopping board & knife.
TO MAKE
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

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