Preheat your oven to 200°C. Lay a **chicken breast** on your chopping board and place your hand flat on top. Slice into it from the side so it opens like a book. Repeat for the remaining **chicken** then transfer to a mixing bowl along with the **tandoori masala mix**, a drizzle of **oil**, the **zest** of the **lemon** and a squeeze of **lemon juice**. Season with **salt** and **black pepper**. Mix to coat the **chicken** then cover with clingfilm and pop in the fridge.

While the chicken marinates, halve the **new potatoes** and put them on a baking tray. Drizzle with a little **oil**, season with **salt** and **black pepper** and toss to coat evenly. Spread them out, then roast on the top shelf of your oven until golden and crispy, 20 mins.

Meanwhile, put a drizzle of **oil** in a frying pan on medium-high heat. When hot, add the **chicken** and fry until brown, 2-3 mins each side. Transfer to another baking tray and roast on the middle shelf of your oven until cooked through, 15 mins. ***TIP:*** The chicken is cooked when it is no longer pink in the middle. When cooked, remove the **chicken** to a plate and cover with foil to rest and keep warm.

While the **chicken** cooks, remove and discard the root from the **baby gem lettuce**. Halve it lengthways, then slice as thinly as you can and put in a large bowl. Chop the **tomato** into 1cm pieces and add to the bowl with the **lettuce**.

Put the **yoghurt** in a small bowl and stir in the **mango chutney**. Season to taste with **salt** and **black pepper** and set aside.

Slice each **chicken breast** into five strips. Add a few spoonfuls of the **yoghurt** dressing to the **salad** and gently toss to combine. You don't want the **salad** to be swimming in dressing, so just add enough to coat it! Taste and add a pinch of **salt** and **black pepper** if desired. Serve the **roast potatoes** alongside the **salad**, topped with the sliced **chicken** and a drizzle of remaining **dressing. Enjoy!**