2 Chicken Breast Fillets, Skinless and Boneless
150g Lettuce
2 Medium Capsicum Peppers
2 Onions
30g Butter
2 Medium Stalks Celery
25g Toasted Almonds
2 Dtsp Sultanas

Dressing:
1 tspn Harissa
1 tspn Lemon
2 tbspn Water
a pinch of Salt

2 Chicken Breast Fillets, Skinless and Boneless 150 g Lettuce 2 Medium Capsicum Peppers 2 Onions 30 g Butter 2 Medium Stalks Celery 25 g Toasted Almonds 2 Dtsp Sultanas 1 tsp n Harissa 1 tsp n Lemon 2 tbsp n Water

Combine dressing ingredients and set aside.

Dice chicken into small pieces; finely chop onions and peppers.

Melt butter in pan over medium heat and add chicken.

Shred lettuce and slice celery.

When chicken is almost cooked, add the peppers and onions to pan to soften slightly.

Once chicken in cooked, drain contents of pan and toss together with lettuce, celery, almonds and sultanas.

Divide equally between 2 plates and drizzle on dressing.