Place the cooked rice in a large mixing bowl.
Remove the stalks from the kale and cut the leaves into shreds.
Heat 10ml olive oil in a pan and flash fry the kale for 2 minutes. Season lightly with salt and add to the rice.
To the same pan, add another drizzle of oil. Over a high heat, fry the baby marrows for 2-3 minutes until lightly browned. Season with salt and pepper and add to the rice.
Season the chicken lightly on both sides and pan fry in 15ml olive oil for 3-4 minutes on each side. Add 60ml of the KNORR Balsamic and Pineapple Salad Dressing, and the water.
Simmer for 2-3 minutes until the sauce is reduced and the chicken is cooked through. Slice the chicken into strips. Set aside.
To make the dressing, place the remaining 60ml salad dressing in a jar, add the lemon zest, lemon juice and honey, and shake to combine. Season to taste with salt and pepper.
Bundle the spinach, rocket, parsley and basil together. Roughly chop the leaves and add to the rice.
Pour the dressing over the salad and toss together.
Transfer the salad to a large platter. Peel and slice the avocados, then arrange them and the chicken slices on top. Scatter with toasted seeds and serve immediately.