Serves 2

Crispy chilli chicken salad recipe

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Ready in 10 minutes

1/4 cucumber
2 spring onions
2 cooked, skinless chicken breasts
2 tbsp olive oil
2 tbsp hot chilli relish (we like English Provender Co)
Juice of 1 lime, plus wedges to serve
1 tbsp chopped fresh coriander
Little gem lettuce leaves (optional)

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1. Deseed and chop the cucumber and finely shred the spring onions. Set aside.
2. Tear the chicken breasts into bite-size pieces. Heat a pan until hot, then add the olive oil. Fry the chicken for 5 minutes, stirring, until hot and crispy at the edges.
3. Take off the heat and stir through the chilli relish and the lime juice. Put into a bowl, toss with the cucumber and coriander. Season to taste.
4. Serve on the lettuce leaves, if you like, topped with the shredded spring onions and lime wedges.

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