Ingredients (serves 4):
40g of coriander
1 tablespoon of sea salt
4 chicken breast fillets
75g continental parsley
1 garlic clove
125ml (1/2 cup) of olive oil
2 Lebanese cucumbers cut into chunks
Remove the roots and stems from the coriander and place them into a large pot of water.
Add the juice of one lemon and the sea salt bringing it to a boil.
Once the water has boiled add the chick and cover the pot with a lid removing it from the heat.
Leave the pot covered for an hour.
Meanwhile, to make the dressing put half the coriander leaves, parsley, garlic and the juice of the two remaining lemons into a blender or food processor.
Blend everything together while slowly adding the olive oil.
Once the chicken is cooked, drain it and slice it thinly.
Toss the chicken with the dressing adding the sliced cucumbers and the salad mix.