Heat a griddle pan over a medium-high heat or light the barbecue. Cook the skewers for 8-10 mins, turning often until the chicken is lightly charred, sticky at the edges and cooked through. Keep a close eye on them, as chicken breast can dry out if cooked for too long. Scatter the lettuce, cucumber and radish slices over a large serving platter, then drizzle over some olive oil and a squeeze of lemon juice, and toss gently to coat. Lay the hot skewers over the salad, then scatter over the toasted almonds and coriander and drizzle over some of the sauce. Serve with extra lemon wedges and any remaining sauce on the side.
