1 large free range organic chicken breast
sea salt & black pepper
red chili flakes
Season the chicken breast with sea salt and black pepper and bake for 20 minutes at 450°.
Meanwhile, peel and chop the avocado into a bowl and add 2 large spoonfuls of yogurt.
Saute the cherry tomatoes whole in some olive oil over low to medium-low heat, until they start to burst.
Tear or chop the cooked chicken and add it to the bowl, then pour in the tomatoes and any remaining olive oil.
Season to your taste with more black pepper, red pepper flakes, and a liberal dose of the curry powder.
Mix well and serve chilled.