Deviled Chicken With Tomato Salad

The 19th-century British method of spicing up kidneys, chicken and prawns known as devilling always includes a good dash of Worcestershire sauce. By all means use raw chicken in this recipe, but it will take longer. You'll need to roast it for about 35–45 minutes; using cooked chicken makes this lovely and quick.

• Ready In: 15 mins
• Serves: 2

Ingredients

• Devilled chicken

• 2  tablespoons Dijon mustard
• 1⁄2 teaspoon mustard powder
• 2  chicken breasts, cooked
• 2  teaspoons Worcestershire sauce
• 1  pinch cayenne pepper
• 2  garlic cloves, crushed
• 3  tablespoons mango chutney

• Salad

• 3  tablespoons olive oil
• 3  tablespoons olive oil
• 1  tablespoon red wine vinegar
• 4  scallions, trimmed and sliced
• 2  large tomatoes, sliced

Directions

1. Preheat the broiler.
2. Slash the chicken skin and place on a foil-lined baking sheet.
3. Mix the remaining ingredients together and season.
4. Spread a third of the mixture over the chicken, turn and spread the same amount on the other side.
5. Broil, skin-side down, for 3–4 minutes.
6. Meanwhile, to make the dressing for the salad, place all the ingredients in a screw-top jar and shake well.
7. Turn over the chicken and spread the rest of the mixture on the slashed side.
8. Broil for another 5 minutes until hot right through and tinged with charred edges.
9. Scatter the sliced tomato and scallion onto 2 plates and drizzle with the dressing.
10. Place the chicken on the plates and serve.