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.
Little Gem lettuces, trimmed and sliced into quarters or sixths, depending on size
1
cucumber, halved lengthways, deseeded and sliced
400g
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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
