I often, uncharitably, think that chicken breast fillet is the default choice of eating-averse fatphobes. I'm not sure I've ever looked down a restaurant menu and thought "Yes! That is just what I want." But I find ready zest for this. The supercharged acidity of the lime does double duty, tenderising the meat beautifully and infusing it with fierce fragrance. My plan of action — and one I recommend — is that you buy breasts with the skin still on. Remove the skin and fry it in a little oil for about five minutes each side, pressing down on it regularly, until it's a dark gold, has rendered its fat (keep this schmaltz for eating on toast at another time) and is crisping up. Remove to a plate lined with kitchen roll: it will become completely crisp as it cools. Tear up some iceberg lettuce and dress it lightly before crumbling in shards of the crisp chicken skin. For US cup measures, use the toggle at the top of the ingredients list.