Ingredients

• 2 small chicken breasts
• boned
• skinned and cut in half
• calorie controlled cooking oil spray
• 1 large orange or red pepper
• deseeded and cut in to chunks
• 1 little gem lettuce
• leaves separated
• 50g/1¾oz watercress
• tough stalks removed
• 2 ripe medium tomatoes
• cut into small chunks
• â…“ cucumber
• sliced
• 1 tsp thick balsamic vinegar
• ½ small lemon
• juice only
• sea salt and freshly ground black pepper

Directions

• Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate.
• Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften.
• Arrange the lettuce leaves
• watercress
• tomatoes
• cucumber and pepper on two plates.
• Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve.