4 boneless skinless chicken breasts, cut into strips
zest and juice of 1 lemon
1 tsp dried or a few sprigs of fresh thyme
3 tbsp oil
150g bag of mixed salad leaves or 2 heads of Little Gem, pulled apart
1 small red onion, halved and thinly sliced
squeeze of garlic paste or 1 garlic clove, crushed
handful pitted black olives, halved
Make it no-cook
Pull 4 cooked chicken breasts (or one whole
rotisserie chicken) into bite-size pieces and mix
with the olives, salad leaves and onions. Whisk
together the lemon zest and juice, thyme, oil
and garlic paste. Season and drizzle over.
Put the chicken pieces into a bowl, add the
lemon zest, thyme, plenty of black pepper and
salt to taste, then mix well with your hands.
Heat 1 tbsp oil in a pan then fry the chicken for
8-10 mins, until golden and cooked through.
Meanwhile, spread the leaves and onion over
a large platter or in a big salad bowl.
Add the garlic paste and olives to the pan, then
fry for 1 min more. Spoon the chicken and olives
onto the leaves. Take the pan off the heat then
add the rest of the oil and lemon juice. Stir
together well, scraping off any bits from the
bottom of the pan. Check the seasoning, then
pour over the chicken and salad. Serve with