HEALTHY CHICKEN CLUB

TOMATO, LETTUCE, PEAR & TARRAGON Chicken is a lean protein source that’s packed with B vitamins and the mineral phosphorus, which – along with calcium – makes up the matrix of our bones and teeth

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Halve the cucumber and remove the watery core, then in long strokes coarsely grate the cucumber and pear on a box grater. Scrunch them in your hands to remove some of the excess juice, then place in a bowl. Trim and finely slice the spring onions, shred the little gem, pick and finely chop the tarragon (you could also use mint or basil leaves), and place it all in the bowl with the yoghurt, mustard and vinegar. Mix well, then taste and season to perfection, using a little cayenne to spice things up. Slice up the chicken.

Step 2

Toast the bread in a dry frying pan until golden on both sides – placing a little weight on top will help it to colour evenly and give you a great contrast between crispy outside and soft centre. I like to use two super-thick slices, and once toasted, place a bread knife in between the two edges and slice the bread horizontally in half, but you could use four thinner slices, if you prefer.

Step 3

Finely slice the tomato and divide between two pieces of toast. Sprinkle with a little sea salt, then spoon over some dressed salad. Add the chicken and the rest of the dressed salad, toss the watercress in lemon juice and pile on top, then top with the other toasts. Skewer up some cornichons, radishes, cherry tomatoes, whatever you’ve got, and use them to hold the sandwiches together.