A hearty salad bowl: chicken in BBQ sauce, chickpeas, sweetcorn, fresh vegetables and a light mayonnaise dressing.
Marinate the chicken in the BBQ sauce for 15 minutes.
Cook the chicken on a griddle pan for 5–6 minutes per side, let it rest, then slice.
Hard-boil the eggs and cut them into quarters. Slice the onion into thin rings, halve the cherry tomatoes and dice the cheese.
Mix the mayonnaise with the lemon juice and a spoonful of water to make a light dressing.
Arrange the lettuce, chickpeas, sweetcorn, vegetables and cheese in sections, then top with the chicken, eggs and croutons. Drizzle with the dressing just before serving.
