Chicken and Avocado Salad with Sweet Dressing

Heat half the oil in a pan over medium-high heat. In the meantime, add salt and pepper to the chicken breast.

Once heated, add to the pan and cook each side for 4-6 minutes.

Remove once cooked as desired and slice.

In the meantime, peel and cut the avocado.

Slice the tomato.

For the dressing, mix the mustard with lemon juice, remaining oil and stevia. Add salt and pepper to taste.

Put the spinach leaves on a plate with the tomato, avocado and chicken on top.

Pour the sweet dressing and serve.