Paprika Chicken Dippers

Trim the ends from the cucumber, quarter lengthways then chop widthways into small pieces. Zest the lime and put the zest to the side, then squeeze the lime juice into a mixing bowl and add the honey and olive oil (see ingredients for amount). Mix together and set aside. This is the salad dressing! TIP: Don't dress the salad until just before serving or it will wilt.

Meanwhile, lay one of the chicken breasts between two sheets of clingfilm and bash with either a rolling pin or frying pan until 2cm thick. Repeat for all breasts. Cut each of the flattened breasts into six or seven long strips.

Put a glug of oil in a large frying pan on medium-high heat. Let it get really hot. In the meantime, put the flour in another mixing bowl with the lime zest, paprika and remaining dried thyme. Season with a really good pinch of salt and pepper. Mix together then add the chicken strips. Toss with your hands to ensure the chicken is well coated in the seasoned flour. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Once the oil is hot, add half the chicken to the pan. Cook until golden all over, 3-4 mins on each side. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Transfer to a baking tray covered in kitchen paper and cover loosely with foil. Repeat with the remaining chicken. Once cooked, sprinkle over some salt. TIP: Cooking the chicken in batches helps prevent overcrowding and makes for tastier, golden chicken!