Spicy chicken and tomato bread salad

[Serves 4]
2 tsp dried oregano leaves
1/4 tsp peri-peri powder
1/2 tsp paprika
Juice and Zest of 1 lemon
2 tbsp olive oil
Sea salt and black pepper
4 chicken breast fillets

FOR THE SALAD
300g rosa tomatoes
4 baby cucumbers, halved and finely sliced
1/2 a red onion, diced
1 small ciabatta, cubed and toasted
5g fresh basil leaves
5g chives, chopped

FOR THE DRESSING
1 garlic clove, chopped
1 tbsp Dijon mustard
2 tsp balsamic vinegar
3 anchovy fillets
1/2 cup olive oil
Sea salt and black pepper

2 baby gem lettuce, leaves separated

1. In a bowl, mix the oregano, peri-peri, paprika, lemon juice and zest and olive oil. Season. Rub mixture all over the chicken and allow to stand for 5 minutes. Heat a griddle pan, brush it with a little oil, and cook the chicken on the griddle pan until cooked through. Set aside and keep warm.
2. For the salad: Place the tomatoes, cucumber, onion and ciabatta in a bowl, pour over the dressing and stir. Add basil and chives and toss together.
3. For the dressing: Blitz the garlic, mustard, balsamic and anchovies in a blender for a minute, then slowly add the olive oil until thickened. Season.
4. To serve: Place the baby gem leaves on a plate, scatter over salad and top with chicken breasts.