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.
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Light, soft with black orchard fruits, easy drinking Cotes du Rhone