Grilled chicken with spicy guacamole & corn chips

4 tb olive oil
6 chicken breasts, skin on
6 corn tortillas
4 large ripe tomatoes, cut into 2cm chunks
1 small red onion, finely chopped
1 long red chilli, deseeded and fniely diced
1/2 tsptabasco
juice 2 limes, plus extra limtes cut into wedges to serve
2 large ripe avocados
80g pack coriander, leaves picked and chopped
20g pack basil, leaves picked and chopped
handful flat-leaf parsly, leaves picked and chopped

Heat a driddle on a medium heat, rub 1 tb oil all over the chicken, and season with salta nd pepper. COok for 25mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Lift onto a plate to rest.

Meanwhile, heat oven to 180/160 fan. Brush tortillas with 1 tb oil, then cut each into 6 triangles. Spread over a large baking sheet, then bake for 10mins or until golden and crisp.

Put the tomatoes and onion in a mixing bowl, then add a good pinch of salt and a grind of pepper. Add the remaining olive oil, chilli, tabasco and the juice of 1 lime. Leave to one side.

Peel and stone the avocados, then chop and mash lightly. Stir in the remaining lime juice and the tomato mix, then fold through the herbs.

Slice the chicken and serve it with the corn chips, guacamole and more lime wedges for squeezing over.