INGREDIENTS
2 chicken breasts, boneless, skinless, sliced thickly
1 bunch spring onion, sliced finely
handful flat leaf parsley
1tsp chilli flakes
1 lime, juiced
1tsp mixed spice
1 bag salad leaves
2tbsp olive oil
1tbsp white wine vinegar
100g (3oz) mixed seeds and nuts
Recipe continues
METHOD
Place half the spring onion into a bowl with the flat leaf parsley, chilli flakes, lime and mixed spice.
Using a hand blender, blitz until smooth.
Toss the chicken into the bowl and stir to coat.
Heat a frying pan until hot, then add 1 tbsp olive oil and he chicken and stir fry for 2-3 minutes.
Add the spring onions and cook for a further 2 minutes.
Meanwhile, toss the salad leaves with the olive oil and vinegar and place on a serving plate.
Add the chicken and scatter over the nuts.