Chicken Salad with Spicy Avacado Dressing

Ingredients:
2 skinless chicken breasts, 6 ounces each
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 small yellow pepper, seeded and sliced
2 1⁄2 ounces mixed fresh rocket, spinach and watercress leaves
12 cherry tomatoes, halved
2 spring onions, sliced diagonally
1 tablespoon fresh coriander leaves, to garnish

For dressing:
1 avocado, peeled, stoned and chopped
Juice and zest of 1 lime
3 tablespoons fromage frais
1 tablespoon chopped coriander
1⁄4 teaspoon dried crushed chilli

Directions:
Put the chicken breasts between 2 sheets of cling film and flatten with the end of rolling pin. Heat a griddle pan and brush with the oil. Season the chicken and griddle for about 2-4 minutes each side, until cooked through. Remove from the pan and set aside. Add the pepper to the pan and cook for about 5 minutes until tender. Blend together the ingredients for the dressing and season well. Peel the pepper slices. Arrange the salad leaves on 2 plates, then add the pepper, tomatoes and spring onions. Spoon over the dressing. Slice the chicken and place on top of the salad, then sprinkle with coriander.