Fry the chicken breast in a little olive oil over a medium heat until cooked and lightly golden brown on the outside. Take it out of the pan and let it rest briefly.
Halve the avocado, remove the stone and cut the flesh into pieces. Halve the cherry tomatoes.
Spread the rocket over plates or in a large bowl. Top with the cherry tomatoes and avocado.
Cut the chicken breast into strips or pieces and place it on the salad. Stir the olive oil with the lime juice and season with pepper.
Pour the dressing over the salad and toss everything loosely so the rocket stays airy.
Serve the chicken and avocado salad as soon as it's plated, while the chicken is still slightly warm.
Good to know
A salad like this feels light but is still a proper meal. Fresh, creamy and on the table without much effort.
Swaps
Chicken breast → turkey breast (similar protein content and usually a little milder in flavour); rocket → lamb's lettuce (milder, also provides folate); lime juice → lemon juice (similar acidity, also contains vitamin C); olive oil → avocado oil (heat-stable, mainly monounsaturated fats)
Allergens
Naturally free from gluten and milk; sensitive people may react to rocket or avocado. Good for children if you go easy on the pepper. In pregnancy, fine as long as the chicken is cooked right through.
