Prepare the salad by tossing rocket, cherry tomatoes, olives, red onion and avocado together in a large bowl. Set aside in the fridge.

Mix the dukkah, panko crumbs, salt and pepper together on a large plate. Coat the chicken in 1 tbsp of olive oil then in the crumb mix.

Heat a large frying pan with 4 tbsp of olive oil and fry the chicken on a moderate heat until fully cooked and golden.

Plate up the salad and chicken strips. Sprinkle any crunchy crumbs left at the bottom of the pan over the salad. Drizzle salad with olive oil and a squeeze of lemon.