Summer BBQ Chicken

Steps

1. Bring 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 oil in a large fry-pan on medium-high heat. 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 and resting, prepare rest of meal. Dice broccoli florets and stalk 1cm. Place in a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 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. Mix to combine and season to taste.
5. Dice avocado 1cm; very thinly slice onion (if using); finely chop mint; tear cos into bite-sized pieces; dice cucumber 1cm; drain and rinse chickpeas. Add all to a large bowl, with drained broccoli and poppy seed dressing. Toss well to combine and season to taste.
6. TO SERVE divide strawberry and avocado salad between plates. Top with summer BBQ chicken and any resting juices (if desired) and sprinkle over remaining poppy sesame mix and raspberry amaranth