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Place half the spring onion into a bowl with the flat leaf parsley, chilli flakes, lime and mixed spice.
Using a hand blender, blitz until smooth.
Toss the chicken into the bowl and stir to coat.
Heat a frying pan until hot, then add 1 tbsp olive oil and he chicken and stir fry for 2-3 minutes.
Add the spring onions and cook for a further 2 minutes.
Meanwhile, toss the salad leaves with the olive oil and vinegar and place on a serving plate.
Add the chicken and scatter over the nuts.
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