Chicken Avocado Salad

CHICKEN AVOCADO SALAD
- vegan option - use 6oz extra firm tofu ( press into paper towel to remove access moisture )
Dice up a Chicken Breast or Tofu 6 oz cooked in a pan for 15- 20 mins (until chicken is cooked through) with 1 tsp avocado oil and a sprinkle of sea salt, pepper, 1/2 tsp garlic powder and 1 tbsp teriyaki sauce or coconut aminos (healthy soy sauce)
Use 3 oz (HALF) of this portion and put the other half into a contact for another meal. Meaty left overs are a saviour!!!
SALAD & DRESSING
1/2 avocado sliced
6 baby tomatoes sliced
1 tbsp olive oil
* option - add 1/2 cup chopped kale or spinach
1 tbsp fresh lemon juice
1 tsp rice wine vinegar
Pinch of salt and pepper
Mix together and add 3 oz chicken
450 cals