Grilled Chicken Fillets with a warm green salad

1. Heat a grill pan, until a medium temperature. Season and grill the chicken fillet, until tender. Approximately 5-7 minutes per side until golden.
   Meanwhile, mix paprika and 50 ml oil together and baste chicken with paprika oil, keep temperature low to medium to ensure paprika does not burn. Allow to rest 3-5 minutes before serving.
   
2. Meanwhile in a non-stick frying pan. Heat to a medium heat with 20 ml oil, sauté onions until softened. Add in the broccoli and fry for 1 minute; fry and then add tomatoes.
   Allow tomatoes to soften. Add sugar snap peas and lemon zest and juice. Once tender; remove from heat and stir through Crosse & Blackwell Mayonnaise, season to taste with salt and freshly ground black pepper.
   
3. Serve warm with chicken or at room temperature.

Variations, Hints and Tips:

• Any variety of meat may be used for this recipe, Kassler chops, beef steak or fish of choice.
• Replace the sugar snap peas with blanched frozen peas.
• Add in a chopped red chilli for a bite.