- 1 red onion
- 1 ridged cucumber
- 2 carrots
- ½ x 227g punnet of mixed bean sprouts
- 1 chilli
- A handful of coriander
- 1 lime
- 1 tbsp tamari
- 2 boneless, skinless chicken breasts
- 2 tsp olive oil
- Sea salt and freshly ground pepper
- A couple of bowls
- Cling film
- Non-stick griddle or frying pan
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 15 mins.
Meanwhile, run a vegetable peeler down the sides of the cucumber to make long, thin ribbons, till you get down to the seeded core. Roughly chop the core.
Pop the cucumber strips and core in a bowl. Trim and peel the carrots. Run the peeler down the carrots to make thin ribbons (just like you did with the cucumber). Peel off as many strips as you can, till you have a thin core left. Coarsely grate the core.
Add the carrots to the cucumber with half the punnet of mixed bean sprouts. Finely slice the chilli. Flick out the seeds if you want slightly less heat in your salad. Add to the veg.
Add the coriander leaves to the bowl. Drain the onions and add them as well. Finely grate or pare the zest from the lime. Set aside. Juice the lime. Measure out 1 tbsp of the tamari. Mix with the lime juice.
Pop the chicken breast fillets between 2 sheets of cling film. Bash them with a rolling pin or something similarly heavy to flatten them till they’re around 1 cm thick. Warm a non-stick griddle or frying pan.
Brush the top of each chicken breast with ½ tsp oil. Season. Add to the pan, oiled side down. Fry for 4-5 mins till golden brown. Brush the top of each chicken breast with another ½ tsp oil. Flip them over. Fry for 4-5 mins till cooked through.
Add the lime dressing to the veg. Toss to mix. Divide between 2 plates. Top with a chicken breast. Sprinkle over the lime zest. Serve straight away.