Oriental Chicken, sweetcorn and olive salad

Serves 2

For the marinade

1 clove garlic

2 tablespoons coconut oil, melted

1 teaspoon paprika 

70g pineapple chunks

1 tablespoon coconut aminos

1/6 vegetable stock cube (I used kallo organic gluten free)

1/4 medium onion

1 tablespoon finely grated ginger root 

100ml water

400g chicken, diced

200g mixed salad leaves

1 carrot, finely grated

200g cucumber, sliced

2 large tomatoes, sliced

2 celery sticks, chopped

1 small tin of sweetcorn

1 small handful olives, sliced

1/2 tablespoon coconut oil

For the marinade, throw all the ingredients into a food processor and blend until most of the lumpy bits are gone and it makes a slightly watery paste.

In a bowl, add the chicken, cover with cling film, and leave to soak in the fridge for a few hours, preferably over night.

In a frying pan, melt the coconut oil and fry the chicken unti, cooked through. add the sweetcorn and the olives, and fry until they turn slightly browned. Leave to cool down in the pan while you arrange the salad.

Split everything in half and arrange on your plate however you wish! 

Please note: the chicken is very moorish! My 4 year old ate all his and then came and ate all the chicken off my plate too! It's a good job he's so cute :0)