• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken and season with harissa spice, salt and pepper. 
• Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Trim the salad leaves. Chop or tear into bite-sized pieces.
• To make the dressing, mix balsamic glaze and 1 tbsp oil (per 2P) in a salad bowl.

• Halve the avocado and remove the pit. Cut into chunks while still in its skin. Use a spoon to scoop the flesh into the bowl with the dressing.
• Halve the tomatoes and add to the bowl with the avocado.
• Just before serving, toss the salad leaves with the avocado and the dressing. Season to taste with salt and pepper.

• Divide the dressed salad between bowls.
• Top with the chicken and a crumble of goat's cheese.
• Crack some black pepper onto the salad if desired, as much as you like.