Toast the fennel seeds in a hot, dry pan until fragrant.

Place the mozzarella pearls, halved cherry tomatoes, crushed garlic (use a garlic press), sliced basil leaves, finely grated lemon zest (use a microplane), toasted fennel seeds and olive oil into a bowl. Season with salt and freshly ground pepper and mix well.

**At this point, you could store this mixture in a Tupperware and take to work with you so you can quickly assemble the salad at your workplace (with your cooked chicken and leaves in a separate container). I don't advise combining it all beforehand as the dressing will make your salad leaves soggy by lunchtime **

When lunchtime comes around, simply combine the marinated mixture with the cooked chicken pieces and salad leaves. Use up all the drizzle to coat the salad leaves. Yum!