Chicken Salad

Ingredients

• 2 chicken breasts (approx. 350g/340g), boneless and skinless
• 1 tbsp rapeseed or olive oil
• 400g tin chickpeas
• 1 unwaxed lemon, zest and juice
• 2 spring onions, washed, trimmed and finely sliced
• 10 cherry tomatoes, cut into quarters
• ¼ cucumber (approx. 100g/3½oz), cut into small chickpea-sized cubes
• 10g/⅓oz fresh mint leaves (approx. 1 handful), finely chopped
• 10g/⅓oz fresh parsley leaves (approx. 1 handful), finely chopped
• 2 tbsp mayonnaise
• 2 small handfuls of mixed salad leaves
• 1 tsp salt
• 1 tsp freshly ground black pepper

1. 1Season the chicken breasts on both sides with salt and pepper.
2. 2Place a frying pan on medium heat and add the oil.
3. 3Cook the breasts for 6–8 minutes on each side or until cooked through, then transfer them to a plate to rest for a few minutes and cool slightly.
4. 4In a sieve, drain and lightly rinse the chickpeas, then give a little shake to dry.
5. 5Tip them into a large mixing bowl and stir in the lemon zest and juice.
6. 6Add the spring onions, cherry tomatoes, cucumber, mint, parsley, and mayonnaise to the bowl.
7. 7Season with salt and pepper, then mix well.
8. 8Slice the chicken into bite-sized pieces and add to the bowl along with the salad leaves.
9. 9Mix again, then serve.