This is a joy served with either warm or room-temperature chicken. Serving with crisp Little Gem lettuce makes for great textures. If youlike, scatter over a handful of roasted, salted peanuts for more crunch.
Little Gem lettuces, trimmed and sliced into quarters or sixths, depending on size
1
cucumber, halved lengthways, deseeded and sliced
400g
tin chickpeas, drained and rinsed
1
echalion shallot, halved and finely sliced
Large handful coriander, roughly chopped
Directions
Step 1For the chicken, using a rolling pin, bash the breasts between 2 sheets of
baking parchment to an even thickness.
Put into a large non-metallic bowl and
add the soy sauce/tamari, garlic, honey
and lime zest; mix well. If you have time,
cover and leave to marinate in the fridge
for up to 24hr.
Step 2Next, make the dressing. In a small pan
over low heat, whisk all the ingredients
with 1tbsp water until combined and
a drizzling consistency. Set aside.
Step 3Heat the oil in a large griddle or
non-stick frying pan and fry the chicken
breasts (in batches) for 4min per side,
or until lightly charred and cooked
through. Transfer to a board and leave
to cool slightly before slicing into
strips (see GH TIP).
Step 4For the salad, arrange the lettuce
wedges on a large platter and scatter
over the cucumber, chickpeas, shallot
and most of the coriander. Drizzle
over 1/2 the dressing. Top with the
sliced chicken.
Step 5Scatter over the remaining coriander
and serve with the remaining dressing
to drizzle over.
GET AHEAD
Prepare to end of step 3 up to a day ahead. Cover and chill dressing. Cool, cover and chill chicken. Complete recipe to serve, thinning the dressing with a little water, if needed.
Per serving:
Calories: 191
Protein: 20g
Total fat: 7g
Saturates: 1g
Carbs: 12g
Total sugars: 7g
Fibre: 3g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
