Ingredients

For the salad:

• ½ head iceberg lettuce, shredded
• 6 basil leaves, torn
• 1 firm avocado
• 2 tsp. lemon juice
• ½ cucumber, peeled
• ¼ cup walnuts

For the chicken:

• 2 chicken breast fillets
• 1 tbsp. olive oil
• 1 tbsp. mustard
• 1 tbsp. honey

For the sauce:

• 1/4 cup yogurt 
• 1 garlic clove, minced

Instructions

1. Place the iceberg lettuce into a large bowl. Add torn basil leaves and mix. Divide between 2 serving bowls.
2. Season the chicken fillets with salt and rub with olive oil. Heat a dry pan and fry the chicken for 5 minutes on each side.
3. In the meantime, mix the mustard and honey. Grease the top of the fillets with half the sauce, then turn and cook for another 1.5 minutes. Repeat on the other side or until the center is cooked. Once cooked, cool slightly and chop.
4. Cut the avocado flesh into cubes, and drizzle with lemon juice. Peel and slice the cucumber.
5. Prepare the garlic sauce by mixing yogurt and garlic— season with salt & pepper.
6. Top salads with chopped chicken, avocado, cucumber, and walnuts. Gently toss with the garlic sauce, and serve.

A healthy diet will keep you energized.

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