Method
1. Rinse chicken breasts and pat dry with paper towels. Rub marinade ingredients (the garlic, parsley, grated rind, pepper and salt) over chicken. Cover and set aside for 30 minutes while you get on with preparing ingredients for salad and the main course.

2. Heat and fry chicken breasts for 5 minutes on each side, or until cooked and golden brown. Transfer onto a plate and leave to cool, before cutting into strips or cubes.

3. Rinse lettuce leaves under running water. Shake off excess water. Dab with paper towels to dry and tear into bite-size pieces. Pluck off only the tops of the watercress--you'll need about 1 cup of loosely-packed shoots.

4. Peel the orange and cut into segments or chunks (please use a sharp or at least serrated knife), catching juices in a bowl. Quarter apple, remove core and cut into chunks or slices, dropping them into the bowl of orange juice collected--this prevents their cut edges from turning an unappetising shade of brown.

5. To assemble salad, you can either "plate'' it the way they do in restaurants--arrange the ingredients artfully on a plate, with the different things in cute little piles--or "fanned'' out in contrasting colours. But frankly, I much prefer the uncontrived casual look--like you've just effortlessly tossed the whole thing together. Cover with cling film and keep it refrigerated. When ready to serve, just take out, drizzle the dressing over and take it to the table.

6. To make the dressing, choose 4 to 5 of the ripest-looking strawberries. Remove the green tops and place strawberries in a small bowl. Add the sugar and, using a teaspoon, squash the berries to a fine pulp. Add lemon juice and strain the lot through a small plastic sieve. (No sieve? Don't bother to strain the strawberries, although you do get a thicker, smoother dressing when you pass it through a sieve.) Combine the pureed strawberries with the oil and salt, beating it with a fork to combine. Drizzle over the salad.