Reduced-Carb Chipotle Chicken Salad

Coarsely chop the tomato. Crush or finely chop the garlic. Peel the cucumber into ribbons with a vegetable peeler.

Combine the garlic, half the chipotle (see Make it milder) and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat.

Cook the pepitas in a cold medium frypan over medium heat, tossing, for 3-4 mins until toasted. Remove from the pan. Return the pan to medium heat. Add the chicken and cook for 3 mins each side or until browned. Reduce the heat to low, cover and cook for a further 5 mins or until cooked through. Remove the pan from the heat.

Meanwhile, combine the remaining chipotle, 2 tbs mayonnaise and 1½ tsp red wine vinegar in a bowl and season with salt and pepper.

Put the tomato, cucumber, rocket, pepitas and 2 tsp olive oil in a bowl. Season with salt and pepper and toss to combine. Thickly slice the chicken. Divide the salad and chicken among bowls. Drizzle with the dressing and enjoy!

Chipotle is a smoky Mexican chilli sauce. We've recommended this amount for flavour, but if you prefer less heat, reduce the amount to taste in both the marinade and the dressing in Step 4.