- 1 red onion
- 1 carrot
- ½ green cabbage
- 1 blood orange
- 1 chilli
- A handful of coriander
- 1 tsp caster sugar
- A thumb of ginger
- 1 lime
- 2 boneless, skinless chicken breasts
- 4 tsp olive oil
- Sea salt
- Freshly ground pepper
Peel and finely slice the red onion. Pop it in a heatproof bowl. Pour in enough boiling water to cover the onion. Leave it to soak for 5 mins.
Meanwhile, trim and peel the carrot. Slice it into fine matchsticks. Pop it in a large bowl. Cut the cabbage in half and set one half aside (see our tip for what to do with it). Shred the remaining cabbage half, discarding any really thick bits of core. Add it to the carrot.
Slice the skin and pith off the orange, then use a small, sharp knife to slice the segments out of the papery membranes. Add the segments to the carrot and cabbage. Squeeze the membranes over the bowl to wring out any remaining juice.
Finely slice the chilli, flicking out the seeds and white pith if you want less heat in your salad. Add the chilli to the veg. Pick the coriander leaves and add them to the bowl. Drain the onion and add it to the bowl as well.
Peel and grate the ginger into a small bowl. Zest and juice the lime into the bowl. Whisk with 1 tsp sugar and 2 tsp olive oil. Set aside.
Pop the chicken breast fillets between 2 sheets of baking paper. Bash them with a rolling pin, or something similarly heavy, to flatten them till they’re around 1cm thick. Warm a non-stick griddle or frying pan for 2 mins.
Rub 1 tsp oil into each chicken breast. Season with a pinch of salt and pepper. Add to the pan. Fry for 5–8 mins till golden brown. Flip the chicken breasts over. Fry on the other side for 5-8 mins till cooked through.
Add the lime dressing to the veg. Toss to mix and divide between 2 plates. Top with a chicken breast each and serve straight away.