Chicken Parm With Avocado Cos Lettuce Salad

3 large (approx 850g) free range chicken breasts, fat trimmed

150 g mozzarella, sliced or grated

⅓ cup tomato passata

⅓ cup grated parmesan

Extra virgin olive oil

Seasoned potato wedges

600 g medium white potatoes, sliced into 2cm thick wedges

2 tsp smoky paprika

1 tsp garlic powder

1 tsp dried oregano

2 tbsp extra virgin olive oil

Salad

2 medium Hass Avocados

1 cos lettuce

2 medium (160g) Lebanese cucumbers

Dressing

1 medium Hass Avocado

3 tbsp natural unsweetened yoghurt

½ clove garlic, crushed

1 tbsp lemon juice

2 tbsp finely chopped basil leaves

¼ cup water

Sea salt and black pepper

For the potatoes:

Heat oven to 200°C (fan forced) and line a large baking tray with greaseproof paper.

Add potatoes to the tray, drizzle with extra virgin olive oil.

Mix together the spice blend in a bowl, then sprinkle over the potatoes, season with salt and toss to coat well.

Bake in oven for 35–40 minutes.

For the Avocado Dressing:

Combine the Hass Avocado with all the other ingredients for the dressing in a blender and blitz until smooth.

Add extra water if needed to make consistency as loose as desired.

For the salad:

Pull the lettuce leaves from the lettuce heart.

Slice the cucumbers in long batons.

Arrange the lettuce and cucumber around a serving platter.

Slice the Hass Avocados in eighths and arrange around the serving platter.

Drizzle with Avocado Dressing and give it all a really good grind of black pepper.

To serve:

Slice the chicken approximately 1cm thick.

Divide Avocado Cos Lettuce Salad between serving bowls, add potatoes and finish with the sliced chicken breast.