Ingredients

• 1 bunch spring onion
• sliced finely
• handful flatleaf parsley
• 1 tsp chilli flakes
• 1 lime
• juice only
• 1 tsp mixed spice
• 2 chicken breasts
• boneless
• skinless
• sliced thickly
• 2 tbsp olive oil
• 1 bag salad leaves
• 1 tbsp white wine vinegar
• 100g/3oz mixed seeds and nuts

Directions

• Place half the spring onion into a bowl with the flatleaf parsley
• chilli flakes
• lime and mixed spice. Using a hand blender
• blend until smooth.
• Toss the chicken into the bowl and stir to coat.
• Heat a frying pan until hot
• then add one tablespoon of olive oil and the chicken and stir fry for 2-3 minutes.
• Add the rest of the spring onions and cook for a further two minutes.
• Meanwhile
• toss the salad leaves with the olive oil and vinegar and place on a serving plate.
• Add the chicken and scatter over the nuts. Serve.