3 skinless and boneless chicken breast halves

2 tablespoons (30 ml) olive oil

1 head Boston lettuce, shredded (or lamb’s lettuce)

The flesh of 1 avocado, cut into strips

1 red bell pepper, seeded and thinly sliced

3 green onions, thinly sliced diagonally

Salt and pepper

In a skillet, brown the chicken in the oil for about 5 minutes per side or until cooked through. Season with salt and pepper. Set aside on a plate and let cool. Cover with plastic wrap and refrigerate until completely chilled. Slice thinly. Set aside.

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