Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through.
Meanwhile, rinse, dry and chop the Romaine lettuce. Wash and finely slice the tomatoes. Drain and finely slice the mozzarella. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it.
3 Make dressing
In a small bowl, combine the Dijon mustard, balsamic vinegar, honey, olive oil, salt and black pepper. Whisk well and set aside - this is your dressing.
Once cooked, slice the chicken. On a plate, layer the tomato slices with the mozzarella and freshbasil leaves. Add the lettuce to the plate. Top with the chickenslices. Drizzle with the dressing and garnish with the almondflakes.
Tips for fussy eaters
Serve the dressing and flaked almonds on the side.
Only dress your salad just before serving, otherwise it will go soggy!
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