1 skinless chicken breast
2 tsp olive oil (1 for the salad)
1 heaped tsp smoked paprika
For the salad
¼ small avocado, diced
1 tsp red wine vinegar
1 tbsp flat-leaf parsley, roughly chopped
1 medium tomato, chopped
1 tsp chopped chives
Heat grill to medium. Rub the chicken all over with 1 tsp of the olive oil and the paprika. Cook for 4-5 mins each side until lightly charred and cooked through.
Mix the salad ingredients together, season and add the rest of the oil. thickly slice the chicken and serve with salad..
Recipe from Good Food magazine