Crumbed Chicken Salad

While the chicken is cooking, roughly chop the tomato. Slice the cucumber into half-moons. Grate the carrot. In a small bowl, combine the garlic aioli, white wine vinegar and a drizzle of olive oil. Divide the dressing between two reusable containers.

In a large bowl, combine the tomato, cucumber, carrot and mixed salad leaves and 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. TIP: Save on washing up and don't use a bowl, simply divide veggies between the containers!