Salad
Boneless Chicken Breast	g
Olive Oil	tbsp
Garlic Clove
Fresh Parsley	g
Fresh Mint	g
Sweet Paprika Powder	tsp
Garlic Powder	tsp
Salt & Pepper to taste
Mixed Green Salad	g
Fresh Berries	g
Avocado
Cherry Tomatoes	g
Feta Cheese	g
Honey Lemon Vinaigrette
Lemon Juice	tbsp
Olive Oil	ml
Garlic Clove
Dijon Mustard	tsp
Honey	tsp
Salt & Pepper to taste

1. Rinse the chicken breast under cold water and pat dry. Peel the garlic cloves and cut into fine cubes. Wash parsley and mint, shake dry, pluck the leaves from the stems and chop finely.
2. In a bowl, combine the chicken, olive oil, garlic, parsley, mint, paprika, garlic powder, salt, and pepper. Mix till evenly coated and cover with cling film. Let the chicken sit for at least 1 hour or overnight in the fridge.
3. Heat up a grilling pan over medium high heat and drizzle some olive oil. Grill the chicken on each side for ca. 5-8 minutes, until the chicken is cooked through. Remove from the grill and thinly slice the chicken and set aside. In the same pan, fry the bacon and drain on a kitchen paper. Then crumble into small pieces.
4. For the dressing, peel the garlic clove and chop finely. In a bowl, mix all the ingredients together and season with salt and pepper.
5. Wash the salad and pat dry. Wash berries. Halve the avocado, remove the kernel and peel. Cut the flesh of the avocado into cubes. Wash and halve the cherry tomatoes.
6. In a large salad bowl, toss together the salad, berries, and halved cherry tomatoes. Drizzle over vinaigrette and toss gently. Top with chicken slices, crumbled feta, bacon, and sliced avocado.

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