Wash the chicken breast fillet, pat dry and fry in a pan.

Wash and finely dice the cucumber and tomatoes.

Peel the carrots and grate them into small pieces with a grater.

Mix the cucumber, tomatoes, carrots and corn with 1 tablespoon of olive oil and season with salt and pepper.

Mix the yogurt, mustard, milk, honey and the rest of the olive oil.

Wash the spring onion and cut into small rings.

Cut the avocado pulp into even strips.

Arrange the vegetables, meat and avocado in a bowl, pour the dressing on top and top with the spring onions.