Sticky chicken salad recipe

By Lucy Williams

This light, healthy salad recipe is an ideal summer supper. And the other good news is that it's on the table in 25 minutes.

Grated zest of 1 lemon and juice of 1½
2 tbsp runny honey
3½ tbsp extra-virgin olive oil
Small bunch of fresh mint leaves, half chopped, half kept whole or torn if large
4 skinless chicken breasts, each sliced into 3 pieces
200g podded broad beans
200g garlic ciabatta, sliced in half lengthways
Large handful lamb’s lettuce
400g tin chickpeas, drained and rinsed
150g cherry tomatoes, chopped
½ cucumber, deseeded and diced
Small handful fresh parsley, chopped
2 tsp grainy mustard

1. Preheat the grill to medium-high. In a large bowl, mix together the zest and juice from one of the lemons, the honey, 1½ tbsp of the oil and the chopped mint. Season and add the chicken, stirring to coat. Leave to one side for 10 minutes.
2. Meanwhile, blanch the broad beans for 2 minutes in a small pan of boiling water. Drain, refresh with cold water and drain again. Slip the beans from their skins and set aside. Tear the ciabatta into small pieces, place on a baking sheet and grill for 5 minutes until golden and crisp.
3. Preheat a barbecue or griddle over a high heat. Cook the chicken for 2-3 minutes on each side until charred, sticky and cooked through.
4. Toss the lettuce, broad beans, ciabatta, chickpeas, chopped tomatoes, cucumber, parsley and remaining mint together in a large bowl. Whisk together a quick dressing with the remaining olive oil, 1 tbsp lemon juice and the mustard. Season to taste and pour over the salad, then add the warm sticky chicken and toss to coat.