Who'd have thought that chicken and Pink Lady® apples would go so well together?
Full preparation
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Place the chicken fillets on a board and cover with cling film. Use the end of a rolling pin to gently beat the chicken until it is 1cm thick all over.
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Brush a frying pan with a little of the oil, then heat until really hot. Add the chicken and cook for 8-10 minutes turning once until charred on both sides. Set aside.
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Brush the griddle-pan with a little more of the oil, then reheat.
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Add the apple slices and cook for 2-3 minutes turning once until charred on both sides. Set aside.
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Meanwhile, cook the beans in a pan of boiling water for 3-4 minutes or until just tender. Drain and rinse under cold water.
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Tear the lettuce into pieces, place in salad bowl, add the tomatoes, beans, onion and half the coriander leaves.
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To make the dressing, finely chop the remaining coriander, then mix with the remaining oil, lime rind and juice, honey and salt and pepper to taste.
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Add the chicken to the salad and stir in the dressing to mix together.
