Chicken Salad with Avocado and Pomegranate

Season chicken fillets with salt and pepper. Fry in a pan in a little oil. Then leave to cool. Cut into slices.

Cut pomegranate all around the thickest part, break apart and scoop out the seeds.

Cut avocado in half, remove pit and peel. Cut into wedges and sprinkle with lime juice to prevent them from turning brown.

Wash the lettuce and spin dry. Wash and halve the cocktail tomatoes.

In a bowl, mix the leaf lettuce with the dressing. Divide among smaller bowls.

Spread the cocktail tomatoes and the pomegranate seeds on top. Finally, place the chicken breast slices and the avocado on top.

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