Living in a hot climate we eat a lot of salads, and are always looking for new ideas to keep the meal interesting. This one combines chicken marinated in Lebanese Seven Spice Mix with a honey mustard dressing. You can make your own mustard at home or use store bought wholegrain mustard.

Ingredients

• 2 chicken breasts
• 1 tsp Lebanese 7 spice powder
• 1 Tbsp olive oil
• 150g baby spinach leaves (or other lettuce leaves)
• 1/2 cucumber, cut into chunks of 1cm
• 5 radishes, sliced thinly (optional)
• 1/2 a pomegranate, seeds removed
• optional – you could also add some feta cheese

Honey Mustard Dressing

• 3 Tbsp olive oil
• 1 Tbsp white wine vinegar
• 1 tsp wholegrain mustard
• sea salt
• freshly ground black pepper

Directions

1. Cut the chicken breasts into 1 cm strips. Place in a bowl
2. Add the Lebanese seven spice powder and 1 Tbsp olive oil to the chicken. Sprinkle over a pinch of sea salt and some freshly ground black pepper. Stir to combine as a marinade.
3. Pan fry the chicken over a moderate heat until it begins to turn golden brown. Remove from the heat and set aside.
4. Wash the baby spinach leaves (or lettuce), and place the spinach, cucumber, and radish in a serving bowl.
5. To make the honey mustard dressing, place the honey, mustard, olive oil, white wine vinegar, a pinch of sea salt and a few grinds of black pepper into a glass or jar. Stir well to combine (or shake to combine in a jar).
6. Pour the dressing over the salad and toss the salad to coat all leaves.
7. Spread the chicken over the top of the salad.
8. Sprinkle with pomegranate seeds (and feta if you are using it)
9. Serve the salad as a light meal for 2 people

Music to go with it…
Listen on Spotify: Peter Bjorn and John – Gimme Some