I would say that is my fitness salad. You will feel light but not hungry for a long time.
- 200 g chicken breast
- 1 bay leaf
- 2 celery sticks
- 1 yellow bell pepper
- 1/2 iceberg lettuce
- 1 avocado
- 1 teaspoon wholegrain mustard
- 1 tablespoon lemon juice
- 100 ml extra virgin olive oil
Preheat the oven (200o C). Wrap the chicken breast and bay leaf in foil. Bake for 40 minutes. Leave to cool completely. You can do it the day before or even use the leftovers of the dinner.
Slice the chicken breast, yellow pepper, celery sticks, avocado and iceberg lettuce.
For tge vinaigrette mix together the wholegrain mustard, lemon juice and olive oil.
Add the vinaigrette to the salad. Season with salt.