I’ve been craving chicken salad recently and this is the easiest one to chuck together. Almost every salad I ate in the 80s was lettuce, tomato and cucumber so I still have a soft spot for this simple triumvirate. Cook the chicken using the 4/20 method and add the pan juices to the salad dressing because they’re delicious.

INGREDIENTS
Serves 2 Adults & 2 Kids
2 chicken breasts
1 head of romaine lettuce
1/2 cucumber
tomatoes
3 tbsps olive oil
1 tbsp balsamic vinegar
1 tsp thyme
1/2 tsp salt
1/4 tsp ground black pepper
optional: 100g kalamata olives

• Cook the chicken using the 4/20 method. Chop the lettuce into 1cm wide strips and scatter into a salad bowl. Chop the cucumber and tomatoes however you like then add to the bowl along with the olives if you’re using them.
• Once the chicken is cooked, pour the pan juices into the jar as well then screw the lid on and shake. Slice the chicken and add to the bowl then pour over the dressing and toss. Finish with a balsamic glaze (make this by reducing 200ml of balsamic vinegar by half then letting it cool) and a sprinkle of sea salt.