• 1 bag of Spinach Watercress Rocket

4 small chicken breasts, boneless and skinless
2 tbsp vegetable oil
2 tsp curry powder
2 tbsp. dark soy sauce
Freshly ground black pepper
1 large avocado, peeled and quartered and finely sliced
100 g firm button mushrooms, finely sliced
8 radishes, finely sliced
4 spring onions, finely sliced
4 tbsp fresh coriander leaves
2 tbsp Japanese pickled ginger, roughly chopped ( optional )
For the dressing
6 tbsp light olive oil or vegetable oil
2 tbsp Balsamic vinegar
2 tbsp soy sauce
1 tsp sugar or honey
2 tsp fresh ginger, finely grated

For the chicken: Mix together the marinade ingredients together in a porcelain or stainless steel dish. Add the chicken and turn in the marinade and allow to sit for about half an hour. Remove the chicken from the marinade and either grill, bbq or fry for about 8 – 10 minutes or until firm. Remove to a plate and allow to cool a little while you make the salad.

Divide the Florette salad on to four large plates and top each with a little of the garnishes. Whisk together the dressing ingredients.

Slice the chicken while still warm ( or allow to cool if you prefer ) and arrange on the top of each salad. Spoon the dressing evenly over each salad.