This is a joy served with either warm or room-temperature chicken. Serving with crisp Little Gem lettuce makes for great textures. If youlike, scatter over a handful of roasted, salted peanuts for more crunch.
6 Little Gem lettuces, trimmed and sliced into quarters or sixths, depending on size
1 cucumber, halved lengthways, deseeded and sliced
400 g tin chickpeas, drained and rinsed
1 echalion shallot, halved and finely sliced
Large handful coriander, roughly chopped
Directions
Step 1For the chicken, using a rolling pin, bash the breasts between 2 sheets of
baking parchment to an even thickness.
Put into a large non-metallic bowl and
add the soy sauce/tamari, garlic, honey
and lime zest; mix well. If you have time,
cover and leave to marinate in the fridge
for up to 24hr.
Step 2Next, make the dressing. In a small pan
over low heat, whisk all the ingredients
with 1tbsp water until combined and
a drizzling consistency. Set aside.
Step 3Heat the oil in a large griddle or
non-stick frying pan and fry the chicken
breasts (in batches) for 4min per side,
or until lightly charred and cooked
through. Transfer to a board and leave
to cool slightly before slicing into
strips (see GH TIP).
Step 4For the salad, arrange the lettuce
wedges on a large platter and scatter
over the cucumber, chickpeas, shallot
and most of the coriander. Drizzle
over 1/2 the dressing. Top with the
sliced chicken.
Step 5Scatter over the remaining coriander
and serve with the remaining dressing
to drizzle over.
GET AHEAD
Prepare to end of step 3 up to a day ahead. Cover and chill dressing. Cool, cover and chill chicken. Complete recipe to serve, thinning the dressing with a little water, if needed.
Per serving:
Calories: 191
Protein: 20g
Total fat: 7g
Saturates: 1g
Carbs: 12g
Total sugars: 7g
Fibre: 3g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
