Grilled Chicken and Avocado Salad

Ingredients

Serves 1

1 red chilli
150g skinless chicken breast
1 tsp olive oil
Salt and pepper
Pinch smoked paprika or chilli powder
80g avocado, peeled, pitted and thickly sliced
1 lime, juice
Small bunch coriander, chopped
2 spring onions, sliced
1 baby gem lettuce, leaves torn
1 tomato, cut into wedges
30g feta, crumbled

Method

Preheat a griddle pan over a high heat. Lay the chilli on the griddle and cook for 3-4 minutes, turning occasionally until lightly charred then set aside to cool.

Rub the chicken with the oil, a pinch of salt and pepper and the smoked paprika. Lay on the griddle and cook for 3-4 minutes on each side, or until cooked through, then set aside to rest. Cook the avocado on the griddle for 1 minute on each side until lightly charred.

Deseed the chilli and put into a small food processor with the lime juice and coriander then blend until smooth, adding a little more lime juice or a splash of water if needed.

Slice the chicken then mix in a large bowl along with the spring onion, lettuce and tomato. Pour over the dressing and serve topped with the feta.