1. Cook the chicken breasts in the oven for about 25 mins (it is best to wrap them in foil with a little olive oil and lemon juice so they do not dry out).
2. Once cooked, leaved to cool and then pull them apart discarding any skin. Alternatively you can buy a small roast chicken and cook in advance.
3. Toss the chicken, avocado and apple with the Greek yoghurt and season.
4. In a separate bowl toss and dress the salad leaves with olive oil and lemon juice. Combine and serve.
Serve with a Sauvignon Blanc (NZ is my favourite) or a crisp and clean white such as Pinot Grigio.
|Extra Virgin Olive Oil||1 Tsp|
|Greek Yogurt||3 Tbsp|
|Watercress And Spinach Leaves||200g|
|Avocado Peeled And Sliced||2|
|Chicken Breasts Free Range||4|
If you love scouring Pinterest food boards looking for the most delicious food to inspire you, then this post will have you drooling all the way to the kitchen cupboard. We have found a veritable smor... keep reading
A firm structure, underlying fresh cherry fruits, soft tannins and lasting finish.