• 1 tbsp Sunflower Seeds
  • 2 tsp Olive Oil
  • 4 chicken breast fillets
  • 1 large orange or red pepper, deseeded and cut in to chunks
  • 2 little gem lettuce, leaves separated
  • 50g/1¾oz watercress, tough stalks removed
  • 4 medium tomatoes, cut into small chunks
  • 2/3 cucumber, sliced
  • Juice of 1 Lemon
  • Salt and Pepper


  • STEP 1
    Slice the chicken into strips and season with salt and pepper. Add the olive oil to a large non-stick frying pan and place over a high heat. Cook the chicken pieces until lightly browned and cooked through. Transfer to a plate.
  • STEP 2
    Cook the pepper and sunflower seeds until the pepper is lightly charred and soft, and the seeds roasted.
  • STEP 3
    Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on four plates.
  • STEP 4
    Scatter the chicken on top of the salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve.

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