I regularly order a Thai Me Up salad from The Salad Project, but when I’ve got the time to make something from scratch, this is my go to chicken salad!

Serves 2:

Handful of kale, woody ends removed

3 boneless chicken thighs, roughly chopped

1 tin of sweetcorn, drained

Handful of salted almonds, chopped

1 pack of @merchantgourmet grains

1 heaped tsp of peanut butter

Generous drizzle of miso & sesame dressing

Splash of water

1. Roughly tear your kale into a bowl, and massage with your miso & sesame dressing.

2. Sprinkle over your almonds and warm through your grains, as per packet instructions.

3. Make your dressing by adding the peanut butter, miso & sesame dressing and a splash of hot water into a jar and shake well!

4. Then add some oil to a hot frying pan, and add your chicken. Fry for 5-6 mins until turning golden brown, and add more miso & sesame dressing for caramelisation.

5. Remove your chicken from the pan (but keep the oil in the pan!) and add the chicken to the kale salad. Then add your drained sweetcorn into your chicken fat and let it pop! Pop a lid on the pan to stop sweetcorn flying everywhere!

6. Tip your sweetcorn onto the salad, top with the dressing and enjoy!