Warm chicken and pepper salad

Preparation time: 10 minutes
Cooking time: 10-15 minutes
Serves: 2

Ingredients

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

Method

Preheat the oven to 200C/Fan 180C/400F/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. 2 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.

Cooks tip: If liked, serve with a jacket potato.