Cook the potatoes in boiling water as per packet instructions until fork tender.

Roast or air-fry your chicken breast until cooked through. Leave to rest and then shred using two forks.

In a small frying pan, cook the chorizo on high heat for a few minutes either side until golden.

To make the dressing, combine the olive oil, lemon juice and mustard with a big pinch of salt and pepper. Once the chorizo is cooked, stir the warm chorizo into the dressing along with half of the sliced spring onion.

Once the potatoes and chicken are cooked, add to a large mixing bowl with the dressing, salad leaves, sliced radish and remaining spring onion. Mix gently to combine, then serve.