4 spring onions, thinly sliced
2 – 3 Tblsp rice wine vinegar
±12 fresh basil leaves, shredded
4 Tblsp Helman’s low fat mayo
3 skinless chicken breast fillets, sliced diagonally
Portuguese (or chicken) spice
200gm butter lettuce
16 cucumber slices
20 cherry tomatoes
4 baby corn, sliced
Method
For the dressing, combine the onion, vinegar, basil and mayonnaise.
Set aside.
Arrange the salad ingredients on four individual dinner plates.
Spray a frying pan with non-stick cooking spray and place on the heat.
Season the chicken pieces with Portuguese or chicken spice.
Dry fry the chicken for no more than 10 minutes, turning occasionally.
Pile the chicken in the centre of each plate.
Top with the dressing.
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