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1
Slice the chicken into chunks about an inch big, large enough to put on a skewer.
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2
Place in a shallow bowl and squeeze over the juice from half the lemon along with half the olive oil, thyme leaves and half the garlic.
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3
Mix everything together and leave to marinate for at least 10 minutes and up to an hour.
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4
Meanwhile, make the salad by putting the cucumber, tomatoes, lettuce and mint in a salad bowl.
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5
Make the vinaigrette in a small bowl by mixing the remaining garlic, olive oil, lemon juice and balsamic vinegar together.
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6
Don't pour it over the salad yet.
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7
Now, heat up a griddle or frying pan over a medium-high heat for a few minutes.
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8
At the same time, thread the chicken on to four metal skewers.
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9
When the griddle is hot, lay out the skewers and cook for a couple minutes per side.
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10
Any longer and it will be dry.
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11
Turn when a thin crust has formed.
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12
Set the cooked chicken aside.
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13
Finally, dunk the bread in the chicken marinade and place on the griddle.
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14
Cook until nicely toasted on both sides.
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15
Lay the toast on two plates.
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16
Top with the skewers and pile on the salad, including the rocket.
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17
Give the vinaigrette a final whisk and spoon it over the top.
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18
Serve immediately.
