Chicken salad with avocado
150g of chicken white meat
Arugula, iceberg and other salad you like (unlimited)
2 tablespoons Dijon mustard
A pinch of Himalayan or potassium salt
Grill the chicken. During that time, wash the vegetables and cut them into noodles or cubes. Add the finished meat to the sliced salad. Pour lemon juice over the salad, add 2 tablespoons of mustard and stir.