Ingredients

• 1 tbsp olive oil
• 85g/3oz chicken breast
• 55g/2oz tinned chickpeas
• drained
• 5 cherry tomatoes
• halved
• ¼ mango
• peeled
• cut into small pieces
• ½ orange
• zest only
• 2 tbsp balsamic vinegar
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chervil
• 1 tbsp chopped fresh basil
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh coriander
• 3 tbsp olive oil
• salt and freshly ground black pepper
• handful fresh spinach leaves

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in an ovenproof frying pan and fry the chicken for 2-3 minutes on each side
• or until golden-brown. Add the chickpeas and cook for a further 1-2 minutes. Transfer to the oven and roast for 5-7 minutes
• or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Remove the chicken breast and chickpeas from the oven and shred the chicken breast.
• Mix the remaining salad ingredients in a bowl with shredded chicken and chickpeas.
• For the herb oil
• blend all the ingredients in a food processor until smooth.
• To serve
• place the spinach leaves on a serving plate
• top with the salad and spoon the herb oil on top.