Serves 4

4 chicken breasts

1 small head frisee lettuce, roughly chopped

½ a head of radicchio, thinly sliced

2 oranges, sectioned

2 avocados, sliced

2 tbsp orange juice

2 tbsp champagne vinegar

4 tbsp avocado oil

1 tbsp Dijon mustard

Salt and pepper

Place chicken breasts between 2 pieces of wax paper and pound out until about 1/4” thick.  Season with salt & pepper and quickly grill on medium heat for about 2 minutes per side, until cooked through.  Set aside.  Make the vinaigrette by combining the juice, vinegar, oil and mustard.  Season with salt and pepper to taste.  Toss together the frisee & radicchio.  Dress lightly with the vinaigrette.  Top the chicken breasts with the salad mixture then with orange sections and avocado slices.