This is another one of my favourite Paleo dishes.
We start from preparing the salad. In a bowl add a small bag of water crest salad, some chopped cherry tomatoes, few sliced radishes and a chopped ripe avocado.
Don’t forget to add an handful of mixed seeds to the salad. I also added some pine nuts this time, which I think worked beautifully with the avocado. Dress the salad with the usual extra virgin olive oil, a squeeze of lemon, salt and pepper.
For the chicken, slice a medium size breast in 3 thin slices. I normally go for organic free range chicken, it is tastier and is good for you.
Rub some dry mixed herbs over the chicken covering both sides. Add salt, pepper and drizzle some olive oil over the chicken. Fry the thin breast pieces in a non-stick pan until well cooked.
Slice the chicken in strips and serve it over the salad.