Warm Chicken And Pepper Salad

Try this for a simple but delicious, quick meal packed with antioxidants and fresh ingredients. Pop it into your briefcase if you're off to a business meeting or out seeing freelance clients.

We love salads. They quick and easy to knock up and so adaptable. If you have a bale of lettuce in the fridge and a few other yummy goodies you can toss up anything concoction you like.

This one makes use of warm and cold - Ken and I often do that and we pile on the healthy seeds such as sunflower, pumpkin, sesame and even the more indulgent pine nuts.

Preparation time: 10 minutes
Cooking time: 10-15 minutes

Serves: 2

• 2 x 75g chicken breast fillets, skinned and sliced;
• 1 red onion  sliced
• 3 vine-ripened tomatoes, quartered
• 1 (150g) bag sweet leaf and pepper salad

For the dressing:

1 tbsp olive oil
2 tsp red wine vinegar
½ tsp wholegrain mustard
½ tsp clear honey

Preheat the oven to 200°C/Fan 180°C/400°F/Gas Mark 6.

Place the chicken in a non-stick roasting tin with the onion and half the oil from the dressing.

Roast for 10-15 mins or until the chicken is cooked.

Whisk the remaining dressing ingredients together with seasoning.

Empty the leaves into a bowl, add the tomatoes. ~

Stir the chicken, onion and dressing into the salad leaves and toss to mix. Serve warm.

Hint and Tip

Ideal when served with a jacket potato.

Nutritional Information

For more winter salad recipe ideas visit www.makemoreofsalad.com or Twitter:@makemoreofsalad