CAJUN CHICKEN SALAD
100g skinless chicken breast fillet
1 tsp Cajun spice mix
1 tbsp no-fat greek-style yogurt
1 tsp lemon juice
50g mixed baby spinach and watercress
60g courgette, peeled into ribbons
75g medium yellow tomato, sliced
Sprinkle chicken with spice mix; press on. Cook chicken on a heated grill plate (or grill or barbecue) over medium-high heat for 4 mins each side until cooked through. Remove from heat; stand, covered, for 5 mins.
Meanwhile, combine yogurt and juice in small bowl; season to taste.
Combine spinach mix, courgette and tomato on a serving plate. Thinly slice chicken and arrange on plate. Top with chives, serve with yogurt dressing.
Tip: Use a vegetable peeler to peel courgette into long thin ribbons. If you’re taking the salad to work, store the dressing in a small container and drizzle over salad just before serving.