Cook 60g of quinoa according to the packet instructions, then drain (if you have the opportunity to cook up a batch of quinoa in advance to keep in the fridge ready for this dish, it will save time here).
Get yourself a large chopping board and roughly chop ¼ of a small cucumber, ¼ of a small iceberg lettuce, ½ a small carrot, ½ an eating apple and 1 ripe tomato. Finely chop ½-1 chilli (to your taste, deseed if you like), pick over the leaves from 2 sprigs of fresh mint, and add 1 small handful of baby spinach to the story.
Squeeze over the juice from 1 lime and spoon over 1 heaped tablespoon of natural yoghurt. Drizzle over 1 teaspoon of hot chilli sauce, then chop and mix everything together until nice and fine, so all the flavours combine.
Mix in the quinoa, shred up and add 80g of leftover cooked chicken breast, then have a taste and season to perfection with sea salt, black pepper and a little more chilli or lime juice, if you think it needs it.
Serve in a bowl, or even a wrap if you’re on the go, with ½ a punnet of cress snipped over the top – delicious.