Whisk the 3 tbsp of lemon juice
with the olive oil, sea salt and pepper.
In a large bowl, toss the chicken,
lettuce, tomatoes and spring onion,
then fold through three quarters of
the dressing with the avocados
(carefully, so the avocados don’t
break up). Season with salt and
pepper, then scatter over the feta,
olives and parsley, and drizzle with
the rest of the dressing. Squeeze
extra lemon juice on top, and serve
with pitta bread if you wish.