Mix Worcestershire sauce, olive oil, lemon juice, salt, and pepper in a plastic bag. Put the chicken fillet in the plastic bag, mix so that it is completely covered with marinade, close, and leave for 15 minutes.

Dry the chicken fillet and transfer it to a hot dry frying pan. Fry on low heat for 6-7 minutes on one side. You can lightly spray the pan with oil. Turn the fillet to the other side and fry for another 5-6 minutes under the lid.

Place chopped lettuce leaves on a large plate, and top with mango cubes, and chopped red onion. Peel the avocado, remove the pit, and cut it into cubes. Cut cherry tomatoes into halves or quarters. Place the avocado and tomatoes on a plate. Cut the fried chicken fillet into very thin slices and put it in a salad bowl.

Mix lemon juice, olive oil, and finely chopped cilantro. Drizzle salad before serving. Sprinkle with pine nuts.