GOOD FOR YOU BECAUSE ... the salad dressing includes sesame oil; recent research has shown this oil may help sleep, which is great as we all need good zzzs during lockdown.
Serves 4
4 skinless chicken breasts cut into bite-size pieces
1/4 teaspoon salt
2 tablespoons white pepper
2 tablespoons garlic granules
Pinch salt (for the mange tout, baby sweetcorn and beansprouts)
1/2 iceberg lettuce washed, dried and shredded
8 spring onions washed and sliced
1 ripe avocado sliced
3 large salad tomaoes, washed and sliced into quarters
1/2 can 198g sweetcorn
200g mangetout
200g babysweetcorn
200g beansprouts
2 tablespoons peanut butter
2 tablespoons boiling water
2 tablespoons Tomato Ketchup
2 tablespoons Chipotle Paste
2 tablespoons sesame oil
2 tablespoons ground ginger
2 tablespoons ground Chinese Five Spice
2 tablespoons Worcestershire Sauce
2 tablespoons garlic granules
2 tablespoons white wine vinegar
Juice from 1 lime
1 tablespoon white pepper
1/4 teaspoon salt

1. Pre-heat the oven to 180 degrees C; place the chicken pieces on a baking tray; season with salt, pepper, mixed herbs and garlic granules. Place in the oven for 25 minutes.
2. Fill two medium-sized pans with water; salt and bring to the boil.
3. Line a medium-sized salad bowl with iceberg lettuce; then chop the spring onions and scatter to the bowl. Add the spring onions, avocado, salad tomatoes and sweetcorn.
4. Once the pan of water is boiling, add the mange tout, baby sweetcorn and cook for 5 minutes. After 3 minutes add the beansprouts. Drain and toss into the salad.
5. To make the dressing mix the peanut butter, boiling water, Tomato Ketchup, Chipotle Paste, sesame oil, ground ginger, Chimese Five Spice, Worcestershiire Sauce, garlic granules, white wine vinegar, lime juice, white pepper and salt in a small bowl. Stir combining the flavours. Pour the dressing over the salad; place the cooked chicken pieces on top.