Chicken tikka salad

Not traditional AT ALL, but so delicious and crunchy I couldn’t not share. This is the ultimate lunch and a sublime way to use up leftover chicken tikka. Not so much a cooking job, as a tossing job – and then immediately eating with undignified grunting sounds job. Feeds 2.

• Leftover chicken tikka (equivalent of 4 thighs)
• 1 gem lettuce, cut into bitesized pieces
• 10 cm piece cucumber, cut into little chunks
• 8 radishes, sliced
• 1 avocado, peeled and cut into bitesized pieces
• ½ mango, peeled and cut into small bitesized pieces (could replace this with apple if you like)
• Juice of ½ lemon
• 3 tbsp rapeseed oil
• Flaky salt
• Pinch of chaat masala spice mix (optional)
• 6 tbsp plain Greek yoghurt
• Couple of handfuls bombay mix

1. Mix together the lettuce, cucumber, radish, avocado and mango and dress with the lemon juice, oil and a pinch of salt
2. Toss together gently, then top with (in this order) big dots of yoghurt, a little sprinkle of chaat masala, the chicken pieces and then a generous cascade of bombay mix (which should be added just before serving)

Warning: may incur office-based jealousy and lunch thievery. I take zero responsibility for this.