Mike's Smokey Chicken Breast with Hot Cucumber Salad

clock 15 minutes + 15 minutes bowl Serves 6


  • 1 cup couscous
  • 1 telegraph cucumber
  • 3 baby radishes
  • 1 Tbsp oil
  • Pinch of salt
  • 2 heads bok choy, finely chopped
  • 2 cups finely sliced spring onion
  • 1⁄2 cup pea sprouts
  • 4 smoked chicken breasts
  • Citrus Mint Dressing
  • Pinch of salt
  • 1⁄2 cup mint leaves
  • Juice and zest of 1 orange
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp oil
  • Pepper to taste
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  • 1. Place couscous in a large bowl. Pour over enough boiling water to cover, then seal with clingfilm and leave to soak for 10 minutes.

  • 2. Peel cucumber, halve lengthways and scrape out seeds. Halve lengthways again and chop

  • into 1cm pieces. Using a peeler or mandolin, slice the radishes lengthways.

  • 3. Heat the oil in a large frying pan, add sliced radish with a pinch of salt and sauté for 20-30 seconds. Add in the cucumber, bok choy and 1 tablespoon of water to frying pan and sauté quickly.

  • 4. Transfer cooked vegetables to a large serving bowl, and combine with couscous, spring onion and pea sprouts

  • 5. To make the dressing, pound salt and mint in a mortar and pestle. Add orange zest and

  • juice and continue pounding mixture to make a paste. Add soy sauce, honey, oil and pepper and stir well. Dress the salad.

  • 6. To serve, place the salad in a bowl or plate, top with sliced chicken breast.

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