This is one of my favourite dinners, perfect for Spring or you know … Autumn
and Geekster and the Chicks love it too. 
4 small (about 170g each) chicken breast fillets, each cut into 2 thin fillets
2 Tbsp roughly chopped mint leaves
2 garlic cloves, crushed
1 tsp dried chilli flakes
1 lemon, rind grated
1 ½ Tbsp olive oil
1 baby cos, leaves separated, finely shredded
½ punnet (about 80g) sugar snap peas, julienned
1 lebanese cucumber, julienned
2 spring onions, finely chopped
1 Tbsp lemon juice
Place the chicken, mint, chilli and 1/2 Tbsp of oil in a bowl. Season with salt and pepper and toss to coat chicken. When I make this for the family I use two bowls and split the marinade mixture in half; omitting the chilli from the 2nd bowl. Then I cook the non-chilli version in the first batch so there’s no spicy taint on the kids’ chicken.
Place a large non-stick frypan over high heat. When hot, add the chicken in batches. Cook for 2 minutes on one side and 1 minute on the other or until cooked through.
Meanwhile: toss the shredded lettuce, sugar snap peas, cucumber, and spring onions in a large bowl with the lemon juice, remaining Tbsp of oil, salt and pepper.
Divide the salad and chicken among plates and serve immediately.
I usually also add some steamed rice but some crusty bread would work well too.
