1 or 2 chicken breast (depending on size)
2 celery sticks
1 yellow pepper
1/2 of an iceberg lettuce head
for the vinaigrette:
1 tea spoon of wholegrain mustard
1 tb spoon of lemon juice
100 ml extra virgin olive juice
Preheat the oven (200o C). Bake the chicken breast with bay leaf in a foil for 40 minutes. Leave to cool completely. You can do it the day before or even use the leftovers of the dinner chicken)
Slice the chicken breast, yellow pepper, celery sticks, avocado, and iceberg lettuce.
Mix together the wholegrain mustard, lemon juice and olive oil. Add the vinaigrette to the salad. Season with salt and pepper if needed.