a handful fresh spinach leaves
1 corn on the cob
4 chicken breasts
extra virgin olive oil
1) Boil the corncob in water for about 12 minutes. Drain the corn and slice off the kernels.
2) Place a large frying pan on a high heat and add some olive oil. Add the chicken and cook until golden and cooked through.
3) Boil the eggs for about 4 to 5 minutes for a medium runny egg.
4) Cut and peel the avocado, sprinkle some lemon juice on top and season with pepper and salt.
5 ) Wash cilantro and keep the leaves as topping.
6 ) Take a big plate and make your salad:
Spinach leaves + cherry tomatoes + corn + chicken + eggs ( cut in 2) + avocado.
Finish with cilantro and dress with extra virgin olive oil and some lemon juice.