James Tanner makes fruity Greek salad on Lorraine.

The ingredients are: 2 skinless chicken breasts, 6 tbsp olive oil, 2 tbsp white wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, 60g fresh mint, Salt and pepper, 3 heads of baby gem lettuce, 220g piccolo cherry tomatoes, 1 red onion, sliced, 60g kalamata olives, 200g watermelon, diced, 200g feta cheese, crumbled and 1/2 bunch spring onion, sliced.

To prepare the salad, slice the chicken breasts into 2cm thick strips, season and drizzle with a little olive oil and cook for 3 minutes on both sides in a hot char grill pan or non stick frying pan.

Add the oil, vinegar, honey, mustard, and mint in a bowl, whisk together season to taste and leave to one side.

Separate and wash the gem leaves and spin dry. Rip the leaves and place into a bowl. Add the cherry tomatoes, red onions, olives, watermelon, half of the cheese and the sliced spring onion.

Whisk the dressing again and pour over the leaves. Add the cooked chicken and toss well so everything is coated.