SERVESFOUR

INGREDIENTS

45ml/3 tbsp olive oil
30ml/2 tbsp hazelnut oil
15ml/1 tbsp white wine vinegar
1 garlic clove, crushed
15ml/1 tbsp chopped fresh mixed herbs
225g/8oz baby spinach leaves
250g/9oz cherry tomatoes, halved
1 bunch of spring onions (scallions), chopped
2 skinless, chicken breast fillets, cut into thin strips
salt and ground black pepper

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First make the dressing: place 30ml/ 2 tbsp of the olive oil, the hazelnut oil, vinegar, garlic and chopped herbs in a small bowl or jug (pitcher) and whisk together until mixed. Set aside.

Trim any long stalks from the spinach leaves, then place in a large serving bowl with the tomatoes and spring onions, and toss together to mix.

Heat the remaining olive oil in a frying pan, and stir-fry the chicken over a high heat for 7-10 minutes, until it is cooked, tender and lightly browned.

Arrange the cooked chicken pieces over the salad. Give the dressing a quick whisk to blend, then drizzle it over the salad. Add salt and pepper to taste, toss lightly and serve immediately.