This quick recipe for a fast, satisfying chicken salad has an exciting chilli blast. It's an ideal supper if you've hardly any time to eat.
Serves 2
Ready in 10 minutes
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.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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