Warm lemon & thyme chicken salad

• boneless skinless chicken breasts↗4

  cut into strips

• zest and juice of 1 lemon
• dried or a few sprigs of fresh thyme1 tsp tsp
• oil3 tbsp tbsp
• bag of mixed salad leaves↗150g g

  or 2 heads of Little Gem, pulled apart

• small red onion↗1

  halved and thinly sliced

• garlic paste or 1 garlic clove↗squeeze of

  crushed

• pitted black olives↗handful

  halved

Step-by-step instructions

1. 1

   Put the chicken pieces into a bowl, add the lemon zest, thyme, plenty of black pepper and salt to taste, then mix well with your hands. Heat 1 tbsp oil in a pan then fry the chicken for 8-10 mins, until golden and cooked through. Meanwhile, spread the leaves and onion over a large platter or in a big salad bowl.

2. 2

   Add the garlic paste and olives to the pan, then fry for 1 min more. Spoon the chicken and olives onto the leaves. Take the pan off the heat then add the rest of the oil and lemon juice. Stir together well, scraping off any bits from the bottom of the pan. Check the seasoning, then pour over the chicken and salad. Serve with crusty bread.