Spicy chicken salad

Serves 4
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1 tablespoon plain flour

1 tablespoon five-spice powder

2 chicken breast fillets

5 tablespoons olive oil

150g/5oz mixed herb salad

110g/4oz sun-blushed tomatoes

110g/4oz good black olives



Heat a non-stick frying pan. Mix flour and five-spice in a shallow dish. Season. Cut chicken into 2cm ( 3/4in) strips and toss in flour to coat. Shake off excess. Add two tablespoons of oil to pan and then the chicken. Gently fry for four minutes, turning once until crispy and golden brown.

Place salad leaves in a bowl and add enough of the remaining oil to barely coat the leaves. Season. Toss to coat. Arrange the sun-blushed tomatoes and olives in wide-rimmed bowls. Place the crispy chicken on top, add the salad leaves and finally drizzle over the rest of the oil to serve.

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