Lemony Double 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[s] 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 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!)

Cooking for 3 or more? Use 2 pans!

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