Moroccan Chicken Salad

300g chicken fillets
1 tablespoon olive oil
1 teaspoon each of paprika, ginger, cinnamon, black pepper, dried thyme, ground ginger
1/2 teaspoon chilli powder

Halve the chicken fillets. Sprinkle them with the oil, rubbing it on. Mix together the remaining ingredients and sprinkle over the chicken. Set aside in the refrigerator for 20 minutes.

Meanwhile make up individual salads on each person's plate using:

Rocket leaves
Avocado slices sprinkled with a little lemon juice
Halved cherry tomatoes
Thin slices of Lebanese cucumber

Heat a little oil in a pan and stirfry the chicken until it is cooked.

Serve on top of the salads and sprinkle with a dressing made of:

3 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon finely chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon sugar

Grind over some fresh black pepper.