Warm Chicken Salad With Green Tomato Dressing

Preheat the grill to high

Take your chicken out of the fridge, open the packet and let it air

Top, tail and slice your courgette[s] on a diagonal

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips

Peel and chop your red onion[s] into wedges

Slice your tomato[es] into wedges

Add the courgette slices, pepper strips, tomato wedges and onion wedges to a large tray (or two!) with a drizzle of olive oil and pinch of salt

Give everything a good mix up and put the tray[s] under the grill for 8-10 min or until softened and charred – these are your grilled vegetables

Heat a large, wide-based pan (preferably non-stick) over a high heat, then pat your chicken thighs dry with kitchen paper and season them with a generous pinch of salt

Once hot, add the chicken thighs, skin-side down and cook for an initial 10 min or until the skins have browned and crisped

Once browned, reduce heat to medium-high then turn the chicken thighs and cook them for a further 8 min or until cooked through (no pink meat!)

In a small bowl, combine your green tomato chutney with the juice of half your lemon[s], 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper – this is your green tomato dressing

Cut the remaining lemon into 1 wedge per person

Once the chicken thighs are cooked, transfer them to a clean board and slice into strips – this is your sliced crispy chicken

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Divide the shredded lettuce evenly