It seems like a bit of a cheat to post a salad recipe, since it’s just a collection of nice things strewn over your plate, but here we go anyway.
Begin by putting a boneless, skinless chicken breast into a plastic bag, and beating it with a rolling pin until it’s well- flattened.
Put it onto a plate and squeeze over the juice of half a lemon, then add about a tablespoon of olive oil, some ground coriander, a tiny pinch of mint and salt and pepper. Turn over until the chicken is well-covered in the dressing.
Use either your griddle pan or the grill to cook the chicken, about 5 minutes each side, but do check by cutting into the middle. It should be white and opaque, of course.
Meanwhile, scatter a handful of rocket leaves and some red onion over your plate. Cut an avocado into pieces and halve some cherry tomatoes.
When the chicken is cooked, slice and arrange it beautifully or messily onto your plate and garnish with the tomatoes, avocado and a few onion rings.
Sprinkle a few tiny drops of balsamic vinegar and olive oil over the plate, and some parsley if you have it.