Method
Step 1
Rub the chicken all over with olive oil and paprika. Place a frying pan on medium to high heat. When hot, add the chicken breasts to the pan. They should sizzle (if the pan is hot enough). Cook for 5 to 7 minutes each side (turning only once) until lightly charred and cooked through. Then add a knob of butter. Spoon the melted butter over the chicken for a few seconds. Transfer the chicken to a plate, cover in tin foil and set aside to rest.
Step 2
Mix the oil and vinegar in a small bowl/cup. Toss all the salad ingredients together in a salad bowl: avocado, red onion, HALF the parsley (reserve the other half for the garnish), cucumber and tomatoes. Season with salt and pepper and pour on the oil and vinegar mixture.
Step 3
Slice the chicken into thick strips.
Step 4
To serve, place the salad on the plate and top with the chicken slices. Scatter with the remaining parsley.