Prep 0 h : 10 m
Cook 0 h : 10 m


  • 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

    6 chives


  • 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.