2cupbaby spinach leaves or/and other mixed baby salad leaves
2celery stalksfinely chopped
1Thai red chiliseeded and finely sliced ( optional)
Extravirgin olive oilto drizzle
sea salt and pepper to taste
Mix all the marinate ingredients into a large ziplock bag.
Add the chicken chunks, gently mix altogether, close and refrigerate for at least 15 mins.
Remove the chicken from the marinade and gently pat a little dry with kitchen paper. Brush each piece with a little olive oil.
Heat a grilling pan over medium heat. When it's hot, add the chicken and cook on both sides for about 10 mins, or until it's no longer pink inside and cooked through. Season to taste and sprinkle with lemon zest.
In the meantime, mix all salad ingredients and season with salt and pepper to taste. Drizzle with olive oil and lime juice and serve alongside the chicken. Enjoy!