Serves 4

Ingredients

1.5kg boneless chicken with fresh lemon, garlic & thyme marinade

Salad

2 gem lettuces, quartered and grilled

200g peas (frozen is ok)

10g mint leaves

50g parmesan, shaved with a peeler

Dressing

50ml olive oil

1 lemon, juice and zest

Pinch salt

Few turns of black pepper

Method:

Cook the chicken over medium heat until it reaches an internal temperature of 72°C. Let it rest and then carve it.

Grill the gem lettuce on the BBQ or on a frying pan. 

In a bowl, mix peas, mint, and parmesan cheese and add the lettuce. 

Mix the dressing ingredients together and dress the salad lightly.

Slice the chicken and toss it into the salad.

Finish with a few turns of black pepper.