• 4 boneless, skinless chicken breasts, about 125 g (4 oz) each
  • 2 tablespoons sunflower oil
  • 4 tablespoons soy sauce
  • 2 garlic cloves, finely chopped
  • 2.5 cm (1 inch) piece root ginger, finely grated
  • 2 tablespoons sesame seeds
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • juice of 2 limes
  • 100 g (3½ oz) herb salad
  • ½ small iceberg lettuce, torn into bite-sized pieces
  • 50 g (2 oz) alfalfa or brocco sprouting seeds

Put the chicken breasts into a shallow china dish. Spoon three-quarters of the oil over the chicken, then add half the soy sauce, the garlic and the ginger. Turn the chicken to coat in the mixture, then leave to marinate for 30 minutes.

Heat a nonstick frying pan, then lift the chicken out of the marinade and add to the pan. Fry for 8–10 minutes each side until dark brown and cooked all the way through. Lift out and set aside.

Heat the remaining oil in the pan, add the seeds and fry for 2–3 minutes until lightly toasted. Add the remaining marinade and remaining soy sauce, bring to the boil, then take off the heat and mix in the lime juice.

Mix the herb salad, lettuce and sprouting seeds together, then spoon over 4 serving plates. Thinly slice the chicken and arrange on top, then spoon the seed and lime dressing over the top. Serve at once.

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