Mediterranean Style Chicken Breast, Chorizo and Avocado Salad

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips

Once browned, lay the chicken onto a baking tray, add the sliced pepper to the tray, drizzle with a little more oil and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

 Wipe out the pan.

Pop the (now empty) pan back on medium-high heat with the oil (see pantry for amount).

Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins. Once cooked, pop it in a large bowl with the oil from the pan (this is for your dressing- it all adds to the flavour).

Meanwhile, trim the baby cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board, face-down. Slice lengthways into 1cm thick slices - you'll fan it out later.

Add the cider vinegar and sugar for the dressing (see pantry for amount) to the bowl with the chorizo.

Taste and season with salt and pepper if you feel it needs it, then set your dressing aside.

When the potatoes, pepper and chicken have roasted, remove them from the oven and allow to cool a little. 

Add the roasted potatoes and pepper to the dressing bowl along with the chopped cucumber and baby leaves.

Toss together, then taste and add more salt and pepper if needed.

Pop the chicken onto a chopping board and slice widthways.