Chop the potatoes into small bite sized pieces, add to a baking tray and spray with fry light and a pinch of salt and pepper. Sprinkle the dried oregano and give everything a good mix up, add to the oven for 25-30 minutes or until golden and crisp
Chop the red onion and tomatoes into wedges, add to one side of a baking tray and set aside for later
Add smoked paprika, salt and pepper to a plate and mix together. Add the chicken breast and coat evenly
Add the paprika chicken to the tray with the onion and tomato and drizzle all with olive oil, season with salt and pepper. Place the tray in the oven for 15-20 minutes or until chicken is cooked through
Meanwhile, peel and finely chop the garlic, add to the mayo, red wine vinegar, pinch of salt and 1/2 cayenne pepper in a bowl, stir together
Slice the pepper into bite sized chunks, heat a large pan with fry light over a high heat, add the pepper and cook for 4-5 mins turning occasionally
Once the chicken is cooked, slice finely. Shred the lettuce and add to a bowl
Top with the crispy potatoes, roasted onion and tomatoes, sliced chicken and charred pepper, drizzle over your spicy aioli
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