Crumbed Chicken Salad with Creamy Garlic Dressing

While the chicken is cooking, roughly chop the tomato. Thinly slice the cucumber into half-moons. Grate the carrot (unpeeled). Divide the garlic aioli between two reusable containers. Add a drizzle of olive oil and white wine vinegar and stir to combine.

In a large bowl, combine the tomato, cucumber, carrot and mixed salad leaves, then divide between the two containers. When the chicken has cooled, divide into two portions and wrap in foil or place in two reusable containers. Refrigerate.