Chilli chicken salad

Method

1. Deseed and chop the cucumber and finely shred the spring onions. Set aside.

2. Tear the chicken breasts into bite-size pieces. Heat a pan until hot, then add the olive oil. Fry the chicken for 5 minutes, stirring, until hot and crispy at the edges.

3. Take off the heat and stir through the chilli relish and the lime juice. Put into a bowl, toss with the cucumber and coriander. Season to taste.

4. Serve on the lettuce leaves, if you like, topped with the shredded spring onions and lime wedges.