Lemony Chicken Salad With Avo Dressing

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Tear your ciabatta into rough, bite-sized pieces

Add the torn ciabatta to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt

Put the tray[s] in the oven for 5 min or until golden and crisp – these are your croutons

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and dice roughly

Chop your tomato[es] into wedges

Chop your basil roughly, including the stalks

Peel and finely slice your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil over a medium-high heat

Once hot, add your chicken breast portion[s] and most of the sliced garlic (save some for later!) and cook for 3 min on each side or until golden

Add a couple of splashes of water to the pan and cover with a lid, then cook for a further 12-15 min or until the chicken is cooked through (no pink meat!)

Add half of the diced avocado (you'll use the rest later!), most of the chopped basil (save the rest for garnish!) and the reserved sliced garlic (not a big garlic fan? Try using less!) to a food processor

Add the juice of half your lemon[s], 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, 2 tbsp [3 tbsp] [4 tbsp] cold water and a generous pinch of salt and pepper

Blitz until smooth – this is your avo dressing

Wash your spinach, then pat dry with kitchen paper and add to a large bowl with the tomato wedges, remaining diced avocado and croutons, season with a pinch of salt and a little drizzle of olive oil

Give it a gentle mix up – this is your salad

Cut the remaining lemon into 1 wedge per person