Salad with grilled chicken, avocado and asparagus

Ingredients

250g spinach
1 tablespoon cider vinegar
1 bunch (or 500g) asparagus
4 ripe avocados
4 chicken breasts
4 tablespoons flaxseed 
olive oil
freshly ground salt and pepper

Instructions

Wash and dry the spinach leaves. Place in a large bowl and dress: add a drizzle of olive oil, add the vinegar and season with salt. Mix and then refrigerate. 

Prepare the asparagus: remove the ends and the fibrous parts using a peeler, thinly slicing diagonally. Cut each asparagus spear into three.  Halve each avocado. Carefully remove the stones. Brush each half with olive oil. 

Preheat the griddle pan over a high heat for several minutes. Quickly griddle the avocados on the cut side. Remove and set aside. 

Season the chicken breasts with salt and pepper. Grease the griddle pan with oil and then add the chicken breasts. Cook for 7 to 8 minutes, depending on the thickness of the fillets. Turn over halfway through cooking. Remove and set aside. 

Finally, salt the asparagus spears and then griddle for around 8 minutes. Turn during cooking.

Dress: divide the spinach leaves among each plate. Arrange two avocado halves on top. Season with salt and sprinkle generously with flaxseed. Divide the asparagus pieces amongst the plates. Slice the chicken breast and allow one breast per person. Serve.

Chef's tip: to add crunch to the salad, and to make it more indulgent, you can add croutons.