Chicken, Arugula, Bean and Avocado Salad

For this recipe you need cooked beans. You can also use any green leaf you like or have.

Heat a pan over medium heat. In the meantime, cut the chicken into pieces and add salt and pepper. Once heated, pour half the oil.

Add the chicken and cook each side for 4 minutes over medium heat. If you want, you can cover it once you flip it for a juicier result.

In the meantime, slice the avocado and cut the green leaves into pieces.

For the dressing: mix the lemon juice with the remaining olive oil and add salt and pepper to taste.

Add the chicken pieces, green leaves, avocado and bean in a bowl. Season with the dressing and mix well.