A gorgeous chicken salad that can be served warm or cold, perfect for a quick healthy supper.
2 small chicken breasts, boned, skinned and cut in half
calorie controlled cooking oil spray
1 large orange or red pepper, deseeded and cut in to chunks
1 little gem lettuce, leaves separated
50g/1¾oz watercress, tough stalks removed
2 ripe medium tomatoes, cut into small chunks
⅓ cucumber, sliced
1 tsp thick balsamic vinegar
½ small lemon, juice only
sea salt and freshly ground black pepper
