Chicken Salad with Chickpeas & Avocado

Heat a drizzle of olive oil in a pan and add the chicken. Season with salt and pepper and cook for 4 to 5 minutes on each side over medium heat, until golden.

Meanwhile, peel and thinly slice the avocado.

If you have some, finely chop the parsley.

Prepare the vinaigrette by adding the wholegrain mustard, lemon juice and 1 tablespoon of olive oil per person. Add the chopped parsley if you have some. Season with salt and pepper and mix well.

Once the chicken is cooked, slice it.

In a deep plate, add the salad greens, drained chickpeas, chicken and avocado slices. Season with the vinaigrette and serve. It's ready!