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Roast chicken, tomato and chickpea salad

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For the salad

For the herb oil

To serve


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Heat the oil in an ovenproof frying pan and fry the chicken for 2-3 minutes on each side, or until golden-brown. Add the chickpeas and cook for a further 1-2 minutes. Transfer to the oven and roast for 5-7 minutes, or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Remove the chicken breast and chickpeas from the oven and shred the chicken breast.

  3. Mix the remaining salad ingredients in a bowl with shredded chicken and chickpeas.

  4. For the herb oil, blend all the ingredients in a food processor until smooth.

  5. To serve, place the spinach leaves on a serving plate, top with the salad and spoon the herb oil on top.

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