Avocado Grilled Chicken Salad

For the Salad

1 Avocado

50 g Greek Feta, crumbed

200 g Cherry Tomatoes, halved

¼ cup Fresh Dill, chopped

½ cup Basil Leaves

½ cup Red Onion, thinly sliced

½ Lemon, zest of

1 tbsp White Balsamic Vinegar

1 tbsp Olive Oil

½ tsp Sea Salt

For the Chicken

1 tsp Smoked Paprika

1 tsp Garlic Powder

½ tsp Dried Thyme

½ Lemon, juice of

½ tsp Chilli Powder

400 g Chicken Breast (approximately 2 breasts)

2 tbsp Olive Oil

½ tsp Sea Salt

In a bowl combine the smoked paprika, garlic powder, dried thyme, lemon juice,1 tbsp olive oil and salt.

Slice the chicken breast into 2cm thick fillets and toss in the bowl to marinate in the spices. Allow to marinate, covered, at room temperature for 1 hour.

Dice the avocado into 2cm cubes and add to another bowl with the rest of the salad ingredients. Toss to combine.

To cook the chicken bring a large pan to high heat with the remaining 1 tbsp of olive oil, grill the chicken on each side for 3 - 4 minutes until well browned and cooked through.

Let the chicken rest for 5 minutes before slicing. Plate up with the salad divided into two bowls and top with grilled chicken. Enjoy!

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