Combine chicken, garlic, soy and sweet chilli marinade in a flat non-metallic dish. Marinate in fridge for 1 hour, turning once. (Marinate longer for a richer flavour)
Preheat a large frypan over medium heat. Remove chicken from dish and pat dry with paper towels to help prevent burning. Spray chicken with olive oil, and cook for 3 minutes each side until cooked through. Cut into thick slices
Combine the salad leaves in a salad bowl with the tomatoes, radish, cucumbers, herbs and chicken. Toss gently. Squeeze lime juice over salad and serve immediately
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