• 4-5 chicken thighs
• 110ml Chimac K-BBQ sauce - we uses our single serve sachet
• A pack of basil
• Handful of almonds or any other nuts
• One ripe avocado
• Two lemons
• Anchovies
• Salt & Pepper
• Olive oil
• Peas
• One cucumber
• Lettuce
• Pistachios, radishes & sesame seeds (if you have them)

Marinade the chicken thighs in 110ml K-BBQ sauce.
In a bowl, combine the pack of basil, some almonds/other nuts, an avocado, the juice of two lemons, a couple of anchovies, black pepper and salt and a glug of olive oil. Pop it all in a blender and let it whirl. If it's too think add some water or oil to it so it reaches a rich dressing consistency.
Blanch your peas and any other green veg you plan to use that needs cooking.
Next cook the chicken on a hot pan. Once the chicken is added reduce heat to medium and after 3-4 minute flip it. Once it's turned add the last bit of sauce and let it cook through. Remove from heat and let chicken rest.
Now chop your other veg - cucumber into tiny slices, lettuce and add it all to a bowl. Pour over the dressing, top with chicken and some thinly sliced radishes, sesame seeds and the pistachios if you've got them for a lovely crunch.