A super easy salad packed with protein and vitamins and minerals, making it great for a speedy supper.
1 large chicken breast
2 tbsps sesame seeds
1 tsp chilli flakes
2 tsp coconut oil
120 g chestnut mushrooms, wiped (don’t wash) and cut into quarters
75 g rocket leaves
150 g spiralized green courgette
3 spring onions, finely chopped
1 tbsp chopped parsley
1 tbsp chopped chives
Juice of ½ lime
2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
Sea salt and pepper
Cut the chicken into one inch chunks, place in a bowl and coat with the sesame seeds and chilli flakes.
Heat a non-stick pan, add one tsp of the coconut oil and fry off the chicken pieces for about 3-4 minutes. Then, add another tsp of coconut oil along with the mushrooms. Once almost cooked, add the courgetti for a minute and stir well as it cooks in the pan.
Turn off the heat and add the vinegar, lime juice and olive oil to the pan, mixing thoroughly so that all the flavours and juices from the pan combine.
In a bowl, add the rocket leaves with the remaining ingredients along with the chicken mixture. Combine all the ingredients, stirring to make sure they are all dressed and seasoned well.
Transfer to a serving bowl and enjoy.