This salad is a great tasting meal that is gluten, wheat and dairy free. This recipe in total took 30 minutes to prepare and cook. 

Ingredients 

2 Free range chicken breast's

200g Chorizo Sausage 

1 Ripe avocado 

1 Bag fresh mixed leaf salad 

1 Handful of cherry tomatoes 

2 Sprigs of fresh rosemary or thyme 

Balsamic dressing 

Method

Fresh prepare the chicken breast. Do this by first placing a frying pan on medium heat and adding a drizzle of olive oil. Once the pan has reached temperature we aim to seal the meat, we do this by frying the meat in a hot pan with the oil. Once the meat is sealed (cooked lightly all over), remove this from the pan and place in a baking tray.

We then add the sliced chorizo into the still hot pan, cooking for 3 minutes until you have a good dark colour, then remove from pan and drain excess oil. Turn the oven on to gas mark 6 - 180 - 200 degrees. 

Slice the chicken breast down the middle, then place the grilled slices of chorizo into the centre of the chicken. Place the sprig of fresh herbs into the centre of the breast and season with a pinch salt and pepper. Then place into pre heated oven for 15 minutes. 

Once the chicken is in the oven cooking, prepare the salad and make the dressing. 

Slice the cherry tomatoes in half, wash the lettuce, halve the avocado taking the centre out. Then prepare the dressing. All you need are the following 

1/4 Olive oil

1/4 Balsamic  vinegar 

2 teaspoons sugar

Pinch of salt and pepper

Add all these ingredients into a bowl and mix well. If you want it thicker add more sugar, but be careful this will also make it sweeter. 

Remove chicken from oven, place cooked chicken breast on board and slice. 

Place all the prepared salad ingredients on a plate then serve with dress on the side and fresh chicken breast on top.