3 skinless, boneless chicken breasts
1 tablespoon smoked paprika
1 tablespoon olive oil
1 large yellow pepper, seeded and thinly sliced
300 g canned drained haricot beans, rinsed
200 g vine-ripened cherry tomatoes, halved
1 banana shallot, thinly sliced
2 handfuls of basil leaves, torn
2 handfuls of coriander leaves
1 pitta bread, toasted until crisp and torn into pieces
5 tablespoons extra virgin olive oil
freshly squeezed juice of 11⁄2–2 limes, depending on how juicy they are
2 peppadew chillies in vinegar, drained and finely chopped
1⁄2 teaspoon dried chilli flakes
sea salt and freshly ground black pepper
Put the chicken breasts between 2 sheets of clingfilm and flatten with a meat tenderizer or the end of a rolling pin until they are of an even thickness, about 1.5 cm/1⁄2 in. Mix together the paprika with 1 tablespoon of the oil in a large, shallow dish. Season, add the chicken and spoon the marinade over the top until evenly coated.
Heat a ridged griddle pan over a high heat until hot. Turn the heat down slightly and char-grill the chicken in two batches for 7–10 minutes, turning twice, until cooked through and blackened in places. Leave to rest and cool slightly for 5 minutes, then slice into strips.
Meanwhile, to make the dressing, mix all the ingredients together in a bowl. Taste and add the extra lime juice, if needed. Season and set aside until required.
Put the pepper, beans, tomatoes, shallot and half the herbs in a large, shallow bowl. Spoon over half of the dressing and toss to coat everything. Top the salad with the chicken, remaining herbs and crisp pitta pieces and spoon the rest of the dressing over it.