Tomato Chicken Salad

Heat the olive in a cast iron pan on medium until the oil begins to shimmer. Mix together your seasonings and generously coat your chicken. Place it into the hot oil and cover. Cook for about 6 minutes on each side without touching it so it forms a crust. Let it sit while you assemble the salad. Cut the avocado and tomato into bite sized pieces. Thinly slice the basil and add that to a bowl with the tomato, and avocado. Chop the chicken and add it to the bowl with the olive oil, vinegar, salt and pepper. Toss the salad and sprinkle the goat cheese on top if desired. Enjoy!