Chicken Salad With Arugula and Avocado Recipe

Ingredients: 

• 1 small avocado, sliced
• 3oz/85g chicken breast, raw 
• 5 medium cherry tomatoes, quarters 
• ½ medium cucumber, sliced 
• 1½ cup arugula leaves
• 2 tbsp olive oil 
• 2 pinches salt
• 2 pinches ground black pepper
• 1 tsp lemon juice
• 3 pinches ground paprika

Instructions: 

1. Season chicken with a pinch of salt, ground black pepper, and ground paprika. 
2. Heat half of the olive oil in a non-stick frying pan over medium heat. Add chicken and cook for 4–5 minutes on each side or until golden brown and no longer pink inside. 
3. Add cherry tomatoes, avocado, cucumber, and arugula leaves into a bowl. Drizzle with lemon juice and the remaining olive oil and toss everything together. 
4. Chop cooked chicken and add to the bowl with vegetables. Season with a pinch of salt and ground black pepper. Enjoy!