- Cook the chiken breast slices in a pan
- Cook the eggs in a small pot of salted boiling water
- Peel the avocados, dice them and pour a squeeze of lemon over them
- In a large bowl, prepare the vinaigrette with Jadida omega oil.
- Cut the tomatoes into slices.
- In a large salad bowl, place the salad on which you will have put a little vinaigrette.
- Then arrange the tomatoes, the diced cutlet, the eggs cut into four, the avocado. Pour over the vinaigrette and the chopped chives or parsley.