- 1 red onion
- 1 carrot
- 1 small green cabbage
- 1 blood orange
- 1 chilli
- A handful of coriander
- 2 tbsp tamari
- 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 to soak for 5 mins.
Meanwhile, trim and peel the carrot. Slice it into fine matchsticks. Pop in a large bowl. Halve the cabbage and finely shred it, discarding any really thick cores. Add it to the carrot.
Slice the skin and pith off the orange, then slice it into segments. Add the segments to the carrot and cabbage.
Finely slice the chilli, flicking out the seeds if you want slightly less heat in your salad. Add the chilli to the veg. Add the coriander leaves to the bowl. Drain and add the onion as well.
Peel and grate the ginger into a small bowl. Zest and juice the lime into the bowl. Whisk with 2 tbsp tamari and 2 tsp olive oil. Set aside.
Pop the chicken breast fillets between 2 sheets of cling film or baking paper. Bash them with a rolling pin, or something similarly heavy, to flatten them till they’re around 1cm thick. Warm a nonstick griddle or frying pan.
Rub 1 tsp oil into each chicken breast. Season. 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. Divide between 2 plates. Top with a chicken breast each and serve straight away.