- 4 boneless, skinless chicken breasts (about 500g/1lb 2oz total weght)
- 1 tsp hot chilli paste or harissa
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp lemon juice
- 1-2 lettuces, depending on size, such as cos, batavia or Webb's
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
- ½ cucumber
- ½ bunch radishes
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 25g pine nut, toasted
- handful of mint leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
For the dressing
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.