For the salad

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½ avocado

20g feta cheese

4 tablespoons yoghurt

1 tablespoon chives

½ teaspoon garlic granules

¼ lemon (juiced)

Pinch of salt

Romaine lettuce

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For the crispy chicken

1 chicken breast

1 egg

½ teaspoon paprika

½ cup panko breadcrumbs

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For the brown garlic butter

1 clove of garlic

2 tablespoons of salted butter

Chopped parsley

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For the wedges

1 large potatoe

2 tablespoons olive oil

½ teaspoon salt

Grated Parmesan

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1. Peel the potatoes and boil for 5-8 minutes.

2. Drain and leave to dry for 10 minutes.

3. Transfer the potatoes into a baking tray and coat with oil and salt.

4. Roast for around 35 minutes at 200 degrees.

5. Butterfly the chicken breast and flatten with a rolling pin.

6. Dip the chicken in whisked egg.

7. Combine breadcrumbs with paprika, salt and garlic and dip the chicken in the mixture.

8. Fry in oil on medium-high heat for about 3-4 minutes on each side.

9. Slice 1 clove of garlic and fry in 2 tablespoons of salted butter and chopped parsley on medium heat for about 10 minutes or until the garlic slices are golden.

10. Remove the garlic chips and reserve for later.

11. Mash together avocado, feta cheese, yoghurt, chives, garlic granules, lemon juice, and salt.

12. Top with romaine lettuce and place the crispy chicken on top.

13. Garnish the chicken with grated Parmesan, the brown butter and garlic chips.

14. Garnish the potatoes with chives.