This was because I wanted something that was light but also spicy.
The salad was made from two ripe avocados, some halved cherry tomatoes, shredded Romaine lettuce, a few chopped spring onions, two chopped green chillies, a handful of chopped green coriander and a dressing of olive oil and lemon juice.
The chicken was a couple of breasts, with skin, that had been marinated in jerk seasoning and olive oil and them griddled and finished off in the oven.
These were then thinly sliced and served on top of the salad.
Some grated cheese and a drizzle of bottled chipotle sauce finished it off.