Chicken Avocado And Sweetcorn Salad - cooking recipe

Ingredients

2 free range chicken breasts
12 cherry tomatoes
salad leaves
10 new potatoes
1 (250 ml) can sweetcorn
1 avocado
1 tablespoon lemon juice
salt
10 ml extra virgin olive oil
5 ml balsamic vinegar

Preparation

Griddle the chicken breats on a high heat for approx 7 mins each side. The meat is cooked when the juice has no trace of pink when a fork or skewer is poked in the side.
Let the meat rest for 5 minutes.
Meanwhile, boil the potatoes until tender - about 12 minutes. Crush lightly in the pan and sprinkle some slat and drizzle a little olive oil over
Assemble the salad leaves, tomatoes and sweetcorn and add the potatoes.
Halve the avocado, remove the stone. Then slice lengthways in the skin. Sprinkle with salt and drizzle with lemon juce making sure they get down into the cracks between slices. Turn the avocado out into the salad.
Slice the chicken into stips and arrange on top of the salad.
Add olive oil and balsamic vinegar dressing (or dressing of your choice).