Peri peri chicken salad

Ingredients (serves 6):

• 3 (about 750g) chicken breast fillets
• 125ml (½ cup) peri peri sauce
• 2 x 240g pkts cherry tomatoes
• 100g baby rocket leaves
• 1 avocado, cut into thin wedges
• ½ red onion, thinly sliced
• Peri peri sauce, extra, to serve

Method:

1. Combine the chicken and peri peri sauce in a large glass or ceramic bowl. Cover with plastic wrap. Set aside for 10 minutes to marinate.
2. Preheat a barbecue grill or chargrill on medium.
3. Spray both sides of the chicken with olive oil. Cook on grill for 5-6 minutes each side or until chicken is cooked through and charred slightly.
4. Transfer to a plate. Cover with foil to keep warm.
5. Cook the tomatoes on grill for 3-4 minutes or until heated through. Transfer to a separate plate.
6. Thickly slice the chicken.
7. Divide the chicken, tomatoes, avocado, rocket and red onion among plates.
8. Serve with extra peri peri sauce.