Warm Lemon & Thyme Chicken Salad

Delicious and superhealthy seasonal summer salad. Make it no-cook: Pull 4 cooked chicken breasts (or one whole rotisserie chicken) into bite-size pieces and mix with the olives, salad leaves and onions. Whisk together the lemon zest and juice, thyme, oil and garlic paste. Season and drizzle over.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts, cut into strips
• 1  lemon, zest and juice
• 1  teaspoon dried thyme
•  salt and pepper
• 3  tablespoons  oil
• 5  ounces  mixed salad greens
• 1  red onion, halved and thinly sliced
• 1  garlic clove, crushed
• 16  black olives, halved

Directions

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.
2. Heat 1 tbsp oil in a pan then fry the chicken for 8-10 mins, until golden and cooked through.
3. Meanwhile, spread the leaves and onion over a large platter or in a big salad bowl.
4. Add the garlic and olives to the pan, then fry for 1 min more. Spoon the chicken and olives onto the leaves.
5. 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.
6. Check the seasoning, then pour over the chicken and salad. Serve with crusty bread.