30 ml pastis or sambucca (this is optional but adds a really nice aniseed ﬂavour to the dressing)
1/2 tsp Dijon mustard
1/2 tsp castor sugar
1/2 pink grapefruit juiced
Salt and pepper
Place the chicken into a bowl and coat well with 2 tbsp of olive oil. Season with salt and pepper and cook on a griddle pan or a bbq over a med to high heat. After 5 mins of cooking on one side ﬂip the thighs over and cook for a further 5 mins or until cooked through. Set aside to rest.
To make the dressing combine all the ingredients in a bowl and whisk thoroughly until emulsiﬁed. Season with salt and pepper.
Take the salad ingredients in a large mixing bowl and gently mix all the leaves in a bowl, dress with 2/3 of the dressing and pile onto a serving platter.
Slice the chicken and lay over the top of the salad along with the grapefruit segments and avocado and spoon the remaining dressing over the top. Garnish with a few extra chive batons and dill tip.