Summer days are seemingly hot and hectic, and although sometimes it seems easier to grab a pie, or skip lunch entirely you wont do yourself any favours. This salad is refreshing, but with the protein it is also filling and nutritious.
2 small organic Chicken Breasts
1 tbsp Olive Oil
1 head of Cos Lettuce, chopped
2 Carrots, grated or julienned
1/2 an Avocado, cubed
1/4 cup slivered Almonds, toasted
Spring Onions, Sesame Seeds to garnish
1/4 cup Tamari
2 tbsp White Balsamic Vinegar
2 tbsp Dijon Mustard
2 tbsp Sesame Oil
1 tbsp raw Honey
Handful of Sesame Seeds
Small handful Spring Onions, chopped
Heat a pan over medium-high heat and melt the olive oil.
Add the chicken to the pan, sprinkle with salt and pepper and cook for 5-6 minutes on each side or until cooked through.
Shred with two forks when cool.
Combine all dressing ingredients in a bowl and whisk with a fork until combined.
Assemble salad ingredients and pour dressing over.