600 grams boneless chicken thighs
2 avocados, halved
salad or cress leaves
sea salt and ground pepper
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
pinch chilli flakes
1 small red onion, finely chopped
2 tablespoons drained capers
1 cup pitted olives, roughly chopped
200 grams marinated artichoke hearts, drained and roughly chopped
10 cherry tomatoes, halved
good handful basil, ripped
Season the chicken with salt and pepper. Heat a little oil in a sauté pan and cook the chicken until golden and fully cooked through. Drain on kitchen towels.
Salad: Whisk the oil, vinegar, mustard and chilli flakes together in a large bowl and season well. Add all the remaining ingredients and toss together. Cut the chicken into rough chunks and add to the salad along with any resting juices.
To serve: Thinly slice the avocados, transfer to 4 plates and fan out the slices. Spoon over the salad and garnish with salad leaves. Serves 4.