Summer BBQ Chicken

Steps

1. Bring a full kettle of water to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Rub chicken with chicken rub and season.
2. Heat a medium fry-pan on medium-high heat. Spray pan with oil and cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest. Reserve any juices. Alternatively, cook on BBQ.
3. While chicken is cooking, prepare rest of meal. Dice broccoli florets and stalk 1cm and place in a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave for about 5 minutes, until bright green and tender. Drain, rinse under cold water and drain well.
4. Trim green tops off strawberries and quarter lengthways. Add to a small bowl along with all remaining poppy seed dressing ingredients. Season to taste.
5. While chicken and broccoli cook, prepare salad. Dice avocado flesh 1cm until you have 1 tablespoon worth; very thinly slice onion; finely chop mint; dice cucumber 1cm; drain and rinse chickpeas (¾ can is leftover, see this week’s leftover recipe).
6. Add all to a large bowl, with drained broccoli, rocket and poppy seed dressing. Toss well to combine and season to taste.
7. TO SERVE spoon strawberry and avocado salad onto a plate. Top with summer BBQ chicken and any resting juices (if desired) and sprinkle over remaining poppy sesame mix.