Griddled Chicken Salad with Lemon and Basil Mayonnaise

Nothing gives chicken some zing like a fresh twist of lemon

1. 1

   To make the mayonnaise, place all the ingredients into a bowl and mix well. Set aside. Slice each chicken breast into 1cm (3/4in) strips and place in a wide, non-reactive bowl. Mix together the olive oil, chilli flakes and garlic and season well. Pour this mixture over the chicken and toss to mix well.
   
   Heat a large, non-stick griddle pan until hot, then add the chicken in batches and cook for 3-4 minutes on each side, or until cooked through. Remove from the pan and transfer to a plate, then cover and keep warm.
   
   Meanwhile, using a mandoline or vegetable peeler, finely shred the cucumber and carrot into long thin strips, then place in a bowl with the lemon juice. Season well with salt and freshly ground black pepper, and toss to mix well.
   
   Divide the spinach leaves between 4 serving plates and top with the cucumber and carrot mixture. Top each serving with the chicken and place a dollop of the mayonnaise on each plate.