Wash the chicken and pat dry. Split breasts into two or more if it is too thick. Add finely chopped red onion, minced garlic, 1/4 teaspoon each of dried oregano, paprika and chilli powder. Add 1 teaspoon freshly juiced lemon, sea salt and black pepper to taste.

Set in the fridge to marinate for 30 minutes or overnight. When ready to cook, heat a pan or skillet with oil. When hot, place the chicken in the pan to cook on both sides till cooked through or to taste. (Cooking time will depend on the thickness of the chicken breast.) Remove from the grill, place on a chopping board to cool for 5 minutes or more and slice into desired sizes.

Prepare salad dressing by combining 1 tablespoon olive oil, 1 tablespoon lemon juice, black pepper and sea salt together, set aside.

Arrange lettuce in a bowl. Top with diced tomatoes, avocado and red onions and cooked chicken, drizzle with salad dressing and serve.