Chicken, Avocado & Cucumber Salad

Ingredients

• ½ head iceberg lettuce, shredded
• 12 basil leaves, torn
• 1 avocado, diced
• 2 tsp lemon juice
• ½ cucumber, peeled and sliced
• 4 tbsp walnuts, chopped
• 300g chicken breast fillets
• 1 tbsp olive oil
• 1 tbsp mustard
• 1 tbsp honey
• 3 tbsp yogurt
• 1 tbsp mayonnaise
• 1 clove garlic, minced

Instructions

1. 1.Combine and toss shredded lettuce and torn basil in a large bowl. Divide among 4 serving bowls.
2. 2.Season chicken with salt and rub with olive oil. Heat a dry pan over medium heat and fry chicken for 5 minutes on each side.
3. 3.Mix mustard and honey. Brush the fillets with half the sauce, flip, and cook for 1½ minutes. Repeat on the other side. Cool slightly, then chop.
4. 4.Cube avocado and drizzle with lemon juice. Slice cucumber.
5. 5.Mix yogurt, mayonnaise, and minced garlic for the garlic sauce. Season with salt and pepper.
6. 6.Top salads with chicken, avocado, cucumber, and walnuts. Drizzle with garlic sauce and serve.