Chicken, avocado and seed salad

Ingredients

• 170 g chicken breast
• 80 g avocado
• 80 g lettuce
• 100 g cucumber
• 15 g pumpkin seeds
• 7 ml olive oil
• 20 g lemon

Method

1. Slice the chicken breast in half horizontally to make two thin fillets. Rub with a little of the olive oil and season with salt and black pepper.
2. Toast the pumpkin seeds in a dry frying pan over a medium heat for 2–3 minutes, shaking the pan, until they start to pop. Tip onto a plate.
3. Put the chicken in the same pan over a medium heat and cook for 5–6 minutes on each side until golden and white all the way through, with no pink and the juices running clear. Rest for 3 minutes, then slice.
4. Meanwhile, tear the lettuce, slice the cucumber, and halve, stone and slice the avocado.
5. Squeeze the lemon and whisk the juice with the rest of the olive oil, salt and black pepper.
6. Toss the lettuce and cucumber with the dressing, top with the avocado and warm chicken and scatter over the pumpkin seeds.