Georgous, crunchy, summer salad, with succulent pan-fried chicken as a contrast.
- Heat the oil in a frying pan and pan fry the chicken breasts. Season well with salt and pepper and fry 2 minutes each side on a high heat, then 4 minutes each side, with a lid on the pan, on a medium heat. Remove from the pan and set to one side until needed.
- Add the garlic and chilli for the dressing to the pan and cook gently for 1 minute. Add to the rest of the dressing ingredients. Add all the juices from the pan.
- Mix the salad ingredients together in a large bowl and add the dressing.
- Cut the chicken into bite-sized pieces and mix into the salad and serve.