Protein Salad Bowl
Cut the chicken into large chunks. Heat 2 tbsp oil in a pan and add the chicken. Cook until golden in patches and just cooked through. Season and remove to a plate.
Squeeze the lemon juice into the pan off the heat and scrape furiously with a wooden spoon to deglaze – add a little water if necessary. Pour over the chicken.
Meanwhile, divide the salad leaves, celery, boiled egg halves and olives between four plates. Add the hot chicken and pour over the cooking juices. Sprinkle the eggs with a little cayenne pepper and serve immediately.