Chicken Salad with Asian Slaw

Pop the chicken breasts into the same bowl you used for your croutons and sprinkle over the remaining curry powder, ½ tbsp of soy sauce and ½ tbsp of oil. Mix well to make sure the chicken breasts are nicely coated.

Put a frying pan on high heat and once the pan is hot, cook the chicken breasts for 2 mins on each side until golden brown. Transfer them to a baking tray and roast in your oven for 12 mins. Tip: The chicken is cooked when the centre is no longer pink.

With all the cooking underway, give the bowl you used for the croutons and chicken a good wash and get on with the salad. Roughly chop the coriander. Chop the tops and bottoms off the carrots, peel and then grate on the coarse side of your grater. Pop the carrots and chopped coriander into your bowl.

Cut the red onion in half through the root, peel and then slice one quarter into thin half moon shapes, add this to the bowl with the carrot and coriander.Tip: Red onion is quite strong when raw so add as much as you see fit. Keep any leftovers wrapped in clingfilm and use another time.

Cut the radishes into quarters. Remove the core from the red pepper and then slice as thin as you can. Mix the radishes and peppers into the salad.

Next, make the dressing in a small bowl. Juice the lime, mix in 2 tsp of sugar(if you have some) and the remaining soy sauce. Pour this over the salad and mix well.