Sliced Avocado Salad Bowl

Mix the sweet paprika with the salt and pepper and toss the chicken breasts in the mixture until covered all over.

Heat the oil in a frying pan and cook the chicken on both sides, for 4-5 minutes on one side and then 3-4 minutes on the other side. To test if the chicken is cooked -insert a skewer or knife into the chicken - the juices should run clear with no trace of pink when the chicken is cooked. Remove from the pan and drain on absorbent kitchen paper.

Cut the avocados in half, remove the stone and take the flesh out of the skin. Drizzle with lemon juice so it doesn’t become brown and cut into slices.

Mix the avocado with the tomatoes and spring onions in a large bowl.

Slice the chicken breasts and put into the bowl with the vegetables.

Mix the yoghurt, lemon juice and mustard together. Add salt and pepper to taste and pour into the chicken and vegetables. Gently mix together until coated in the dressing.