Spicy chicken salad

Spicy chicken salad

Harissa and lime add a lovely kick

By , 01 February 2016
Spicy chicken salad
  • Ready in: 40 mins
  • Serves: 2
  • Price: £2.74 per serving
Nutritional Info
Each 301g serving contains
  • Energy 1196KJ 286KCAL
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100g: 397kJ/95kcal.
  • 1 sweet potato
  • 1tsp thyme leaves
  • 2tsp olive oil
  • 1 Extra Special Corn-fed British Chicken Breast Fillet
  • 1 lime
  • 2tsp olive oil
  • 1tsp harissa paste
  • 2 cooked beetroot, sliced
  • 1/2 bag of 70g lamb lettuce
  • Preheat the oven to 200C/180C Fan/ Gas 6. Put a peeled and cubed sweet potato into a roasting tray. Add 1tsp thyme leaves and 2tsp olive oil and toss. Bake for 30-35 mins.

  • Cut 1 Extra Special Corn-Fed British Chicken Breast Fillet in half, horizontally, and open out like a butterfly. Heat a griddle pan until hot and cook the fillet for 3 mins on each side. Set aside in a warm place.

  • To make the dressing, whisk together the juice of 1 lime, 2tsp olive oil and 1tsp harissa paste.

  • Arrange 2 sliced cooked beetroot on plates with the sweet potato and  x 70g bag lambs lettuce. Slice and add the chicken, then drizzle over the dressing.