Chilli chicken and avocado salad

Method

• Step 1
  Place potato in a medium saucepan. Cover with water. Bring to the boil. Boil for 6 minutes or until tender. Drain. Rinse under cold water. Drain.
• Step 2
  Meanwhile, place chillies, garlic, oregano, paprika, 2 tablespoons oil and 2 tablespoons lemon juice in a small food processor. Process until almost smooth. Season with salt and pepper. Reserve 2 tablespoons of mixture.
• Step 3
  Combine chilli mixture and chicken in a large bowl. Heat a greased barbecue hotplate or a large frying pan over medium heat. Cook chicken for 5 to 6 minutes each side or until just cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Thickly slice.
• Step 4
  Meanwhile, whisk reserved chilli mixture with remaining oil and lemon juice. Season with salt and pepper. Arrange potato, capsicum, onion, avocado, lettuce and chicken on a serving platter. Drizzle with dressing. Serve with lemon wedges and extra oregano leaves.