Bart's Recipes
Begin by preparing the ingredients. Dice a quarter of the cucumber, halve the five cherry tomatoes, and slice half a ripe avocado into thin slices. Prepare the dressing by mixing one tablespoon of extra virgin olive oil with the juice of half a lemon. Season the strips of organic chicken breast on all sides with pepper and Celtic sea salt.
Place a grill pan over the heat and let it become nice and hot. Lay the seasoned chicken strips in the pan and grill them for approximately eight to ten minutes until golden brown. Turn the meat regularly throughout cooking so the strips develop an even color and cook through completely.
Take a large bowl and add the hundred grams of mixed arugula and lamb's lettuce. Toss in the cucumber dice and the halved cherry tomatoes with the leafy greens. Arrange the avocado slices and warm, grilled chicken strips over the top of the salad.
Scatter the two tablespoons of roasted pumpkin seeds evenly over the dish. Drizzle the salad with the prepared lemon dressing just before serving. Toss everything briefly if desired so the dressing distributes well, and serve immediately.
