For the marinade juice of 1/2 lime 1-1/2 tbsp olive oil 1 garlic clove, crushed 1/2 tsp salt 1/4 tsp cumin 1/4 tsp chili powder 1/2 jalapaeno, seeded and minced 2 tbsp chopped coriander
For the vinaigrette
juice of 1/2 lime
handful coriander, chopped
2 tbsp canola or vegetable oil
1 tbsp red wine vinegar
1 garlic clove
salt and pepper
Combine marinade ingredients in a large bowl then add chicken and toss to coat. Cover then let sit and marinate at room temperature for 30 mins.
Combine the ingredients for the vinaigrette in a food processor or blender then process until smooth. Set aside.
Divide the lettuce, tomatoes, and avocado between two plates, drizzle with half of the dressing and mix well to coat the salad and divide between two bowls.
Heat 1 tbsp of oil in a large frying pan on a high heat. Add the chicken in one layer on the bottom and cook for 1 min undisturbed. Stir then sauté for another min or two. Add the onions and courgette. Cook for 1 min, undisturbed, then stir and saute until tender, about another minute.
Top the salad with the chicken and courgette mixture and drizzle with the remaining vinaigrette. Serve.