• 150g Chicken Breast Chicken Breast, skinless, grilled
• 40g rocket Rocket
• 60g bean sprouts Bean Sprouts
• 60g asparagus Asparagus
• 15g almonds Almonds
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh dill & mint

1. 1

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

2. 2

   Whisk together the yoghurt-herb dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the rocket leaves, beansprouts and asparagus with half the dressing.

4. 4

   Top with the chicken breast and toasted almond, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.