Finally chop a red onion, a stick of celery and a large carrot and fry in a little olive oil till softened (but not coloured). Place in a bowl.

Chop up some leftover roast chicken (skin removed) into small bites and add to the bowl.

In a small mixing bowl place 2 tbs mayonnaise, 2 tsp tomato concentrate, 1 tbs sherry vinegar, 1tbs Dijon mustard and 1tbs olive oil. Whisk together and then season with sea salt and pepper. 

Add to the chicken and fold till combined. Taste and adjust with any of the above seasoning.