[Salad Series] Mexican Charred Cauliflower, Chicken & Avocado Salad

• When cauliflower has 10 minutes remaining, thinly slice cucumber into rounds. Thinly slice spring onion. • Slice avocado in half, scoop out flesh and roughly chop. • Season chicken tenderloins with salt and pepper all over. • In a small bowl, combine mild chipotle sauce and mayonnaise.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves, avocado and a drizzle of white wine vinegar and olive oil. • Season with salt and pepper. TIP: Chicken is cooked through when it is no longer pink inside.