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Cook:50 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 377
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fat 26g
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saturates 3.7g
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carbs 4g
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sugars 0g
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fibre 1.5g
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protein 32.2g
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salt 0.23g
Ingredients
- 4 boneless, skinless chicken breasts (about 500g/1lb 2oz total weght)
- 1 tsp hot chilli paste or harissa
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1-2 lettuces, depending on size, such as cos, batavia or Webb's
- ½ cucumber
- ½ bunch radishes
- 25g pine nuts, toasted
- handful of mint leaves
- 2 ripe vine tomatoes
- ½-1 tsp hot chilli paste or harissa
- 1 tbsp lemon juice
- 4 tbsp olive oil
Method
Lay the chicken in a shallow dish. Whisk up the chilli paste or harissa, oil, lemon juice and a little salt in a small bowl. Pour over the chicken and rub in to coat each piece.
To make the dressing, halve, seed and dice the tomatoes. Mix in a bowl with the chilli paste, lemon juice, oil and a little salt. Set aside.
Heat a griddle pan or start the barbecue, then cook the chicken for 6-8 minutes on each side until cooked through. Remove and wrap in foil to keep it warm.
Separate the lettuces and spread the leaves over a serving platter. Slice the cucumber and radishes and scatter over the lettuce.
Cut the chicken into strips and toss with half the dressing in a large bowl. Tip on to the salad and scatter with the pine nuts and mint leaves. Drizzle over the remaining dressing and serve warm.
