In a large frying pan, heat 30ml olive oil over medium-low heat. Add the chicken and cook until golden on all sides and cooked through, about 10 minutes.

Meanwhile, to make the salad, in a large bowl, combine the greens, avocado, endive, sweet pepper, and almonds. Drizzle with the remaining olive oil, season with salt and pepper to taste, gently toss, and set aside.

Slice each chicken breast, plate, and serve with the salad


  • 90ml olive oil
  • 4 boneless, skinless chicken breast fillets,
  • about 180g each
  • 100g mixed greens
  • 2 avocados, pitted, peeled, and sliced
  • 50g coarsely chopped endive
  • 50g red sweet pepper strips
  • 70g almonds, toasted
  • Salt and pepper

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