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Spinach and chilli salad with goats' cheese and roasted spicy chicken fillets

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Garrey Dawson

From Ready Steady Cook

Method


  1. For the salad, place the goats' cheese, chopped chillies and spinach into a large bowl and mix.

  2. Place the lemon juice, olive oil, honey and seasoning into a small bowl and whisk well. Pour over the salad and mix again.

  3. For the chicken, place the chicken strips into a small bowl, add the cumin, chilli flakes, coriander seeds, chillies and half of the olive oil, mix well and leave to marinate for ten minutes.

  4. Heat the remaining olive oil in a frying pan, add the chicken and pan fry for 3-4 minutes, or until cooked through.

  5. Add the soy sauce and Worchestershire sauce and cook for one minute.

  6. To serve, pile the salad onto a serving plate and top with the chicken.

Ingredients

For the salad

  • 55g/2oz Somerset goats' cheese, cubed
  • 3 green chillis in brine, rinsed, chopped
  • 100g/3½ oz baby leaf spinach
  • ½ lemon, juice only
  • 3 tbsp olive oil
  • 1 tbsp honey
  • salt and freshly ground black pepper

For the roasted spicy chicken fillets

  • ½ chicken breast, cut into strips
  • ½ tsp cumin seeds, crushed
  • ½ tsp chilli flakes
  • ½ tsp coriander seeds, crushed
  • 5 green chillies in brine, rinsed and finely chopped
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp Worchestershire sauce

Shopping List

Spinach and chilli salad with goats' cheese and roasted spicy chicken fillets

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

Other

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