Total cooking and preparation time approximately 20 minutes

Serves 2

Ingredients

2 large, good quality chicken breasts
2 tbsp sunflower or vegetable oil
6 tbsp mayonnaise
1 tbsp hot curry powder
1 tsp tomato purée
4 oz mixed lettuce leaves, chopped
4 oz cherry tomatoes, halved
1 small or  large red onions, sliced

For the salad dressing:
1 tsp Dijon mustard
1 tsp clear honey
2 tsp white wine vinegar
2 tbsp olive oil
1 small pinch salt
1 small pinch coarse ground black pepper

Method

1. Preheat the grill to the highest setting.
2. Flatten the chicken breasts with the palm of your hand until about half the original thickness.
3. Grill the chicken for about 5 minutes each side, until no pink remains then set aside.
4. Meanwhile, mix the dressing ingredients together in a cup or jug and set aside.
5. Mix the mayonnaise, curry powder and tomato purée together in a cup, then set aside.
6. When the chicken is done, set aside to rest.
7. Put the dressing, lettuce, tomatoes and onion in a large bowl and toss well.
8. Divide the salad between two shallow bowls, top each with one of the chicken breasts then drizzle some sauce over each breast.
9. Serve.