Grilled Chicken & Avocado Panzanella

Steps

1. Prep and cook potatoes Preheat BBQ (if using). Preheat oven to 220oC. Dice potatoes 2cm and toss on a lined tray with a drizzle of oil. Season and roast for about 25 minutes, until golden and tender. Dice ciabatta 1cm. When potatoes have 8 minutes cook time remaining, remove from oven, toss through ciabatta with a drizzle of olive oil and return to oven for final 8 minutes, or until cooked.
2. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Place in a bowl with honey, lemon, a drizzle of olive oil and ½ tsp of salt. Season with pepper and toss to coat.
3. Cook chicken Heat a drizzle of oil in a large fry-pan on high heat and cook chicken for about 5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively cook on BBQ.
4. Make salad Whisk together dressing ingredients with a drizzle of olive oil and vinegar in a large bowl. Halve cherry tomatoes, dice avocado 1cm and toss through dressing, along with spinach. Season to taste.
5. To finish Thinly slice chicken and toss in any resting juices.
6. Serve potatoes and ciabatta topped with avocado mix, slices of chicken and remaining basil leaves.