Grilled Chicken with Creamy Avocado Dressing

• 4 chicken breasts
• 1 tsp Kashmiri chilli powder
• 1 tsp smoked paprika
• 1 tsp ground ginger
• 1 tsp dried oregano
• 1 lemon, zest
• 2 tbsp avocado oil
• 1 clove garlic, microplaned
• Salt & pepper
• Creamy Avocado Dressing:
• ½ cup sour cream
• 1 avocado
• 1 lemon, juiced
• 1 lime, juiced
• 1 tsp avocado oil
• Salad:
• 150g goats cheese, crumbled
• 4 baby cucumbers, sliced
• 3 tomatoes, cut into wedges
• ½ red capsicum, seeds removed and diced
• ½ red onion, diced
• ½ tin chickpeas (approx 200g)
• 1 lime, juiced
• 1 bunch parsley, finely chopped
• 1 bunch mint, finely chopped
• 1 bunch coriander, finely chopped
• 3 spring onions, finely chopped
• 2 tbsp avocado oil
• 1 lemon, juiced
• Salt & pepper, to taste

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This recipe is created by Adrian Richardson for Tefal in partnership with Good Chef Bad Chef

1. Butterfly both chicken breasts, and season with a pinch of salt and pepper. 2. Stir all of the remaining ingredients for the chicken together to make a thick marinade. Coat both sides of the chicken in the marinade. Cover and marinate in the fridge for ideally 24 hours. 3. Heat a grill pan over medium-high heat. Add chicken and grill for 5-6 minutes on each side or until cooked through and golden brown on both sides. 4. Use a fork to combine all of the ingredients for the creamy avocado dressing until it's smooth. Place in a serving bowl and set aside. 5. Place all of the ingredients for the salad in a large bowl, crumble the goat's cheese over the top and dress with salt, pepper, lemon juice, and avocado oil. 6. Remove the from the grill pan and allow to rest for a few minutes. Serve with salad and creamy avocado dressing.