Lemon & Chicken Catalan Salad

For the Chicken

• 1 skinless chicken breast – sliced into strips
• ½ lemon
• 1 tsp dried thyme
• olive oil

For the Salad

• 15g pine nuts
• 1 little gem lettuce
• 100g baby spinach
• 1 clementine (optional)
• ½ handful fresh mint leaves
• 1 tbsp (white wine or cider) vinegar
• 1 tbsp extra virgin olive oil
• 1 tsp runny honey
• parmensan – grated

Method

• In a bowl toss the chicken in the juice and the zest of the lemon, ½ tsp olive oil and the thyme – allow to marinade for 30 mins
• Cook the chicken on a griddle pan on a medium heat until charred and cooked through.
• Pull apart the leaves of the little gem lettuce and put on a serving bowl (add the clementine segments) and the baby spinach.
• Toast the pine nuts in a frying pan for 3-5 minutes, until golden then scatter over the salad.
• Mix the vinegar, extra virgin olive oil and honey then pour over the salad add the chicken, scatter over the mint then grate over the parmesan to finish.