Avocado Dressing:
1 ripe avocado
1 garlic, minced
2 tbsp diced red onion
1/4 cup chopped cilantro, stems and leaves
1/2 tbsp avocado or olive oil
3 tbsp EACH yoghurt, lime juice and NO FAT milk
1/2 tsp salt
Black pepper
Chicken:
2 small chicken breasts, skinless boneless, halved vertically
1 tsp smoked paprika
1/4 tsp each onion powder, garlic powder, cayenne pepper, dried oregano, salt
2 tbsp wholewheat (or plain) flour
Salad:
1 tbsp olive oil
3/4 cup diced red onion
1 corn, steamed, kernels cut off
1 cup cherry tomatoes, halved or quartered
5 cups chopped lettuce
Place Dressing ingredients in a small food processor and whizz until smooth. Use MILK to adjust to dressing consistency. Combine spices for chicken in shallow dish then coat chicken. Heat 1 tbsp oil in a large non stick skillet over high heat. Cook chicken for just 2 minutes on each side until golden. Remove from skillet, rest for 3 minutes then slice thickly. Combine Salad ingredients, place chicken on the side. Serve dressing on the side.

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