Herby Chicken Breast & Creamy Brussels Sprout Salad

• Meanwhile, thinly slice Brussels sprouts. Thinly slice apple into sticks. Roughly chop baby leaves. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook Brussels sprouts, tossing until tender, 2-3 minutes. Season and set aside to cool.

If you've swapped to chicken breast, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Flavour as above.

---------------------------------------CCM TEXT------------------------------------ • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine herb & mushroom seasoning and a drizzle of olive oil. Add chicken steaks and toss to combine.

Heat frying pan as above. Cook chicken steaks until cooked through (when no longer pink inside), 3-5 minutes each side (cook in batches if your pan is getting crowded). Continue with recipe as above.

----------------------------------CCM TEXT------------------------------------ • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat. • Transfer to a plate, cover and rest for 5 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• In a medium bowl, combine Brussels sprouts, apple, baby leaves, dill & parsley mayonnaise, a generous drizzle of white wine vinegar and olive oil. Season to taste.