Gluten Free Pulled Chicken & Mustard Mayo Burger With Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into wedges, then add them to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Slice your gluten free brioche bun[s] in half

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium heat

Once hot, add the brioche halves cut-side down, and cook for 2-3 min or until toasted and charred

Set aside until serving and reserve the pan

Return the pan to a medium-high heat

Once hot, add your chicken breast portion[s] and cook for 3 min on each side or until golden

Add a couple of splashes of water to the pan and cover with a lid

Cook for a further 10-12 min or until the chicken is cooked through (no pink meat!)

Meanwhile, combine your wholegrain mustard (not a mustard fan? Go easy!) and mayo in a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil – this is your mustard mayo

Wash your lettuce, then pat it dry with kitchen paper and shred

Cut 1 slice of tomato per person, then dice the remaining tomato

Combine your white wine vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper in a large bowl – this is your salad dressing

Once the chicken is done, transfer to a clean board and shred it apart, using two forks – this technique is known as 'pulling'

Season the pulled chicken with a generous pinch of salt and pepper

Add your shredded lettuce and diced tomato to the bowl with the salad dressing and give everything a good mix up – this is your dressed salad