Chicken sandwich with harissa salad

Serves: 4

Preparation: 5 min

Cooking: 20 min

• 4 chicken breasts

• 500 ml (2 c) chicken stock

• zest of 2 lemons

• handful of thyme

• 2 handfuls mixed lettuce leaves

• 4 slices wholewheat bread, toasted

• handful cherry tomatoes, halved

Dressing

• harissa paste

• handful of parsley, finely chopped

• juice of 1 lemon

• 3 cloves garlic

• 250 ml (1 c) plain yoghurt

• 2 cloves garlic, crushed

1. Add the chicken, stock, lemon zest and thyme to a saucepan, cover with a lid and bring to the boil over medium high heat.

2. Simmer gently for 20 minutes or until the chicken is cooked through, but tender and succulent. Place some lettuce on a slice of wholewheat bread.

3. Shred generous a portion of the chicken. Mix the dressing ingredients together and drizzle over liberally. Place some tomato on top and serve.

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