Grilled avocado and chicken salad

Ingredients

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Chicken breast

  Broilers or fryers, meat only, raw

  145g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

• Limes

  Raw

  1 fruit or 67g

• Fresh cilantro

  Coriander leaves, raw

  4 sprigs or 9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Feta cheese

  30g

Directions

1. 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 or chilli. Lay on the griddle and cook for 3-4 minutes on each side then set aside to rest. Cook the avocado 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 with the remaining ingredients. Pour over the dressing and serve topped with the feta.