Place 4 tablespoons of the buttermilk in a bowl. Season and add the chicken. Marinate in the fridge for anywhere from 5 minutes to 24 hours.

When you’re ready to cook, heat a medium frying pan on a medium high heat. Wipe the marinade from the chicken and rub with a little oil. Cook for 4-5 minutes on each side or until well browned and no longer pink in the middle.

Meanwhile mash the avocado with the remaining 6 tablespoons buttermilk, or whizz in the food processor. Season well.

Mix lemon juice with 2 tablespoons extra virgin olive oil. Season and toss in the salad.

To serve, smear avocado dressing on two plates. Top with chicken and then the salad.