A refreshing, light salad that is ideal if you have some leftover roast chicken.

Serves 4

2 tablespoons olive oil
400–450g organic or free-range chicken fillets (2 per person)
or leftover roast chicken
½ teaspoon ground cinnamon
2 baby gems, trimmed, outer leaves removed, cut lengthways into thin wedges
2 chicory (red or white), chopped across into 3cm pieces
6 tablespoons mint leaves
½ tablespoon chopped chives
1 pink grapefruit, skin and pith removed, segmented
1 large orange, skin and pith removed, segmented
1 teaspoon chopped red chilli

Lime dressing
4 tablespoons extra virgin olive oil
juice 1 lime, seasoned with good pinch salt and sugar

Pistachio sauce
Juice 2 limes
100g pistachios, roughly ground, some fine
3 tablespoons extra virgin olive oil
1 teaspoon sugar

For the pistachio sauce, combine all the ingredients and season with salt and pepper. Thin with a little water if necessary. Set aside.

For the lime dressing, whisk the ingredients together and set aside.

To cook the chicken, place a large frying pan over a high heat. When hot, add 1 tablespoon of olive oil. Season the chicken fillets with salt and a sprinkling of cinnamon, and add half to the pan. Fry for 2–2½ minutes on each side, remove from the pan and keep warm while you fry the rest. Tear into bite-sized chunks.

Put the salad, mint leaves, chives, grapefruit and orange into a large bowl.

To serve, pour the dressing over the salad, add the chicken and any juices, season and toss. Drizzle over the pistachio sauce and sprinkle with chilli.