Ingredients
4 chicken breast fillets, approx. 175g/6oz each
4 tbsp olive oil
350g/12oz Bramley apples, peeled, cored and sliced
110g/4oz green beans, trimmed
350g/12oz cos lettuce, washed
225g/8oz cherry tomatoes, sliced
¼ onion, finely chopped
15g/½oz fresh coriander
1 lime, rind and juice
1 tsp honey
salt and freshly ground black pepper
Method
1. Place the chicken fillets on a board and cover with cling film. Use the end of a rolling pin to gently beat the chicken until it is 1cm/¼in thick all over.
2. Brush the griddle pan with a little of the oil, then heat until really hot.
3. Add the chicken and cook for 8-10 minutes turning once until charred on both sides. Set aside.
4. Brush the griddle pan with a little more of the oil, then reheat.
5. Add the Bramley slices and cook for 2-3 minutes turning once until charred on both sides. Set aside.
6. Meanwhile, cook the beans in a pan of boiling water for 3-4 minutes or until just tender. Drain and rinse under cold water.
7. Tear the lettuce into pieces, place in salad bowl, add the tomatoes, beans, onion and half the coriander leaves.
8. To make the dressing, finely chop the remaining coriander, then mix with the remaining oil, lime rind and juice, honey and salt and pepper to taste.
9. Add the chicken to the salad and stir in the dressing to mix together.
