Mediterranean Grilled Chicken Salad with Summer Salad & Avocado

Cook Chicken:

Pat chicken dry on paper towel. Sprinkle chicken with spice mix, a little olive oil and season with salt and pepper. Heat a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 10 minutes until cooked to your liking. Remove chicken from heat and set aside.

Prepare Salad Ingredients:

Roughly tear lettuce leaves. Cut tomatoes in half and medium dice cucumber. Cut olives in half. Pick parsley leaves (discarding stems) and roughly chop. Using a sharp knife, slice the avocado in half, around the pit. Score 1cm into the flesh in a diamond pattern, being careful not to cut through the skin.

Make Viniagrette:

In a large salad bowl combine red wine vinegar, 2 TBS olive oil and chopped parsley (to taste). Mix well and season.

Combine Salad & Slice Chicken:

Add lettuce, tomato, olives, cucumber, avocado (use a spoon to gently scoop out diced avocado flesh) to the bowl with viniagrette and toss well to combine. Slice chicken to your liking.

You Plate It:

Add fetta to salad, crumbling as you add, and divide between plates. Top with sliced chicken and any remaining parsley. Enjoy!