2 teaspoons sweet smoked paprika

½ teaspoon salt

½ teaspoon freshly ground black pepper

400 grams chicken breast fillets

2 – 3 teaspoons olive oil

Dressing

3 tablespoons New Zealand extra virgin olive oil

1 tablespoon lemon juice

1 small garlic clove, crushed

salt and freshly ground black pepper

1 – 1½ cups rocket leaves

mesclun or mixed salad leaves

16 – 20 cherry tomatoes

1 - 2 avocados, cut into chunks

Combine the paprika, salt and pepper on a sheet of waxed paper.  Lightly roll the chicken in the mixture to coat it evenly.

Heat the olive oil in a frying pan.  Add the chicken and cook over a moderately low heat for 8 – 10 minutes on each side or until golden brown and cooked through.  Cover and leave to rest for 5 minutes, then cut across the grain into slices 2 – 3cm thick.

Prepare the dressing.  Combine the extra virgin olive oil, lemon juice and garlic in a bowl.  Season with salt and black pepper and whisk until well blended.