It’s like eating grilled chicken smothered in guacamole. What could be better than that? Plus it’s easy, quick, healthy and delicious. Serve this for lunch and all your figure-conscious friends will appreciate and enjoy without guilt. Even my 8 year old had a huge serving of this satisfying salad right after school. For me, this lunch means an extra piece of chocolate with my coffee and pizza for dinner. Enough said!

Ingredients for the chicken

• 4 boneless chicken breasts, without skin
• 3 Tbs olive oil, divided
• 2 Tbs Dijon mustard
• 2 tsp smoked paprika
• 1 tsp black pepper
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• Salt

For the avocado dressing

• 1 ripe avocado
• 3 Tbs lemon juice
• ½ cup fresh coriander, roughly chopped
• 1 small garlic clove, peeled
• 2 Tbs Parmesan cheese
• 2 Tbs Greek yogurt
• Salt and freshly ground black pepper

For the Salad

• 4 cups lettuce leaves, roughly chopped by hand
• 3 cups rocket leaves
• 1 small red onion, thinly sliced
• 3 radishes, thinly sliced

Method

Put each chicken fillet in a plastic bag and pound to make it thinner. Season fillets with salt.

In a small bowl mix together 2 tablespoons olive oil, mustard, paprika, pepper, garlic powder and cayenne. Stir to mix and form a paste. Spread this paste on both sides of chicken fillets.

Add the remaining 1 tablespoon olive oil in a griddle pan over medium heat. Cook chicken fillets, 2 at a time, for about 10 minutes, turning a few times, until cooked through but juicy. Leave chicken to rest until you prepare the avocado dressing.

Put all ingredients for the dressing in the bowl of a blender. Blend on high speed until you have a smooth mixture. Season with salt and pepper. Add a couple of tablespoons water to thin the dressing to the desired consistency. It’s really up to you how thin you want your dressing to be.

Put all salad ingredients in a large bowl. Add about ½ of the dressing and mix well. Spread the salad on a platter (a plank of wood makes a nice presentation). Slice the chicken fillets and place on top of the salad. Spoon over the remaining dressing. Serve at once.

Note: Although not pictured here, a sprinkling of pumpkin seeds makes an excellent garnish