• 150g Chicken Breast Chicken Breast, skinless, grilled
• 60g mixed salad leaves Mixed Salad Leaves
• 60g red pepper Red Pepper
• 60g bean sprouts Bean Sprouts
• 15g walnuts Walnuts
• 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 mixed leaf leaves, peppers and beansprouts with half the dressing.

4. 4

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

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