Jemma O'Hanlon's Foodwatch - Chicken, chickpea and avocado salad with Asian-style dressing

Ingredients

• FOR THE SALAD:
• 2 chicken thighs (~250 g)
• 100 g salad leaves
• 1 carrot, grated
• 1 x 400 g can chickpeas, rinsed and drained
• 1/3 cup mint, roughly chopped
• 1 small or ½ large avocado, diced
• Garnish – sesame seeds (optional)
• FOR THE ASIAN-STYLE DRESSING:
• 2 teaspoons olive oil
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce
• 1 teaspoon honey or maple syrup
• 2 teaspoons rice wine vinegar (or use white wine or apple cider vinegar)