Quick sticky chicken salad

Method

1. Preheat the grill to medium-high. In a large bowl, mix together the zest and juice from one of the lemons, the honey, 1½ tbsp of the oil and the chopped mint. Season and add the chicken, stirring to coat. Leave to one side for 10 minutes.
2. Meanwhile, blanch the broad beans for 2 minutes in a small pan of boiling water. Drain, refresh with cold water and drain again. Slip the beans from their skins and set aside. Tear the ciabatta into small pieces, place on a baking sheet and grill for 5 minutes until golden and crisp.
3. Preheat a barbecue or griddle over a high heat. Cook the chicken for 2-3 minutes on each side until charred, sticky and cooked through.
4. Toss the lettuce, broad beans, ciabatta, chickpeas, chopped tomatoes, cucumber, parsley and remaining mint together in a large bowl. Whisk together a quick dressing with the remaining olive oil, 1 tbsp lemon juice and the mustard. Season to taste and pour over the salad, then add the warm sticky chicken and toss to coat.