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(4 servings)

• 500g skinless and boneless chicken breasts
• Chilli powder, freshly ground pepper and 2 tablespoons of Sumac* powder (optional) mixed together
• 1/2 cup chunky tomato salsa
• 1 ripe avocado
• 1 tblsp fresh lime (or lemon) juice
• 1 chopped tomato
• 2 spring onions, thinly sliced
• 4 heated tortillas or salad leaves

Dip chicken breasts into the spice mix and coat all over. Drizzle or spray very lightly with olive or avocado oil. Grill chicken till juices run clear. (Chicken can also be microwaved or baked)

Peel, seed and chop avocado. Mix with lime (or lemon) juice in a medium bowl. Add tomato, green onions and salsa. Mix all together gently. Slice cooked chicken, lengthwise into thin strips and arrange on tortillas. Top with salsa. Microwave for 2 minutes on medium, or return to medium oven (covered) until heated through.

If not using tortillas, arrange chicken and salsa mix on salad leaves and serve immediately.

* Sumac is a Middle Eastern spice. It is made out of ground up berries. It imparts a lovely red colour when rubbed into meats and has a light lemony flavour. Available from Middle Eastern supply shops, or larger supermarkets in the spice section.

Updated recipe section funded by the Diabetes Foundation.