Mince the onion and soak it in water for 5 minutes, then drain. Dice the avocado into 1cm cubes.

Mash the boiled egg in a bowl using a fork. Add avocado, onion, and the ☆ seasonings (parsley, salt, pepper, mayonnaise) to create the tartar sauce.

Cover the chicken tenderloin with plastic wrap and pound it evenly with a rolling pin. Season with salt and pepper.

Heat olive oil in a frying pan over medium heat. Add the chicken and cook until golden brown on one side, then flip and cook for another 2–3 minutes until fully cooked.