Bart's Recipes
Cut the organic chicken fillet into even-sized cubes. Season the meat with turmeric and a pinch of Celtic sea salt, rubbing it in well. Halve the ripe avocado, remove the pit, and scoop out the flesh. Cut the avocado into bite-sized cubes as well and set them aside briefly.
Heat a splash of the extra virgin olive oil in a frying pan over medium-high heat. Cook the seasoned chicken cubes for about eight to ten minutes until golden brown on all sides and completely cooked through. Remove the pan from the heat and let the chicken cool for a few minutes. This prevents the greens from wilting immediately from the heat of the meat.
Make the dressing by beating the lemon juice and remaining extra virgin olive oil together vigorously in a small bowl. Season this mixture further with a little more Celtic sea salt.
Place the two generous handfuls of mixed greens in a large bowl or divide directly onto plates. Add the sliced avocado and lukewarm chicken cubes to the leaves. Pour the lemon dressing over the salad and toss gently, ensuring all ingredients are well mixed and ready to eat immediately.
