Chicken With Tomatoes, Avocado, Peas And Mint

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 1/2 teaspoons lime juice
• 4 boneless skinless chicken breasts
• 7 ounces cherry tomatoes, on the vine
• 3 1/2 ounces frozen peas
• 4 lettuce, hearts leaves separated
• 1 ounce arugula
• 8 mint leaves
• 4 scallions, very thinly sliced
• 1 avocado
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon superfine sugar
• salt and pepper

Recipe

• 1 whisk the oil, lime juice and some seasoning together in a shallow dish. add the chicken breasts, turn to coat, then leave to marinate for 15-30 minutes.
• 2 meanwhile, preheat the oven to 400°f roast the tomatoes in a non-stick roasting tin for 4-5 minutes, until the skins just burst. remove from the oven and cut into small sprigs. set aside.
• 3 drop the peas into a pan of salted boiling water, bring back to the boil, then drain. refresh under cold water and drain well. set aside.
• 4 scatter the lettuce, arugula, mint and scallions over 4 plates.
• 5 heat a non-stick griddle or frying pan over a high heat until smoking hot, then reduce the heat to medium. cook the chicken for 6-8 minutes each side, until cooked through. slice and place on the salad.
• 6 halve, stone and peel the avocado, then slice over the salad. add the tomatoes and scatter with the peas.
• 7 whisk the dressing ingredients together, season and spoon over the salad. serve immediately.