Asian-style sesame chicken salad

Grate garlic into a bowl for the marinade.

Add the juice of a whole lime, a couple of tablespoons of olive oil and seasoning of choice; mix.

Halve any very thick chicken breast horizontally into two pieces.

Cover each breast with plastic wrap on a board and pound the thicker part until about half an inch thick and even; do not pound too thin.

Stab the chicken a few times with a fork so the marinade and oil seep in.

Put the chicken in a vessel just big enough to hold it snugly in the marinade, cover and refrigerate a minimum of 4 hours or overnight.

Preheat a grill pan properly between medium and medium-high, not the highest setting, which burns the sugars in the citrus.

Spray the hot pan with avocado oil spray, or brush with a little olive oil.

Grill the chicken about 4 and a half minutes without moving it, flip once, and grill 4 and a half minutes on the second side.

Transfer to a shallow bowl or plate, cover with foil and rest 10 minutes.

For the dressing, combine a clove of garlic, grated ginger, a little sugar, rice vinegar, toasted sesame oil and avocado oil with a little pinch of salt; shake to combine and taste on a salad leaf, adjusting.

Combine finely chopped greens with slaw mix, bell pepper, diced small cucumber, finely chopped scallions and a little mint.

Add chow mein noodles and sesame seeds for crunch.

Slice the chicken only when ready to serve.

Dress the salad and toss with two forks; serve the chicken alongside or on top with a little more dressing and more sesame seeds.