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.
Drizzle the chicken with a little oil then barbecue for 8-10 minutes turning once until charred on both sides. Set aside.
Brush the griddle-pan with a little more of the oil, then place on the barbecue to heat up. When hot add the Pink Lady apple slices and cook for 2-3 minutes turning once until charred on both sides. Set aside.
Meanwhile, cook the beans in a pan of boiling water for 3-4 minutes or until just tender. Drain and rinse under cold water.
Tear the lettuce into pieces, place in salad bowl, add the tomatoes, beans, onion and half the coriander leaves.
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.
Add the chicken to the salad and stir in the dressing to mix together. Top with the Pink Lady apple slices.
Our thanks to www.pinkladyapples.co.uk for providing this recipe.