This Supercharged Chicken Salad is what the two-time world champion Steve Moxon eats for lunch when cutting before a competition.
1 large Chicken Breast fillets
1 Diced Tomato
1/4 Avocado Diced
1 Teaspoon Black Chia Seeds
1/4 Cup Olive Oil
1 tablepoon Balsamic Vinegar
1 teaspoon wholegrain mustard
Slice or cut the chicken breast in half (You can ask the butcher to do this when purchasing the pack).
Heat large non-stick pan over medium-high heat. Cook chicken breast for 5 mins either side or until golden brown.
In a large bowl combine salad ingredients and cooked chicken.
Add any fresh herbs that you enjoy.
Place oil, vinegar and mustard in a screw top jar. secure lid. Shake to combine. Drizzle over Salad.