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|
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Classically Australian style Cabernet with hints of black olive and rich ripe dark fruit. Softer, sweet fruit fills out the mid palate. Supple ripeness, supported by toasty oak on the finish. Buy this wine if you like: Fruity reds with smooth texture for easy driniking.