Chicken breast from the roasted chicken (homemade or storebought) tossed with a Greek yoghurt dressing for a fuss-free, midweek meal that's high in protein, big on flavour and low in calorie. Enjoy it in a sandwich, wrap, or over a bed of buk choi greens or lettuce.
2 Chicken breast leftover from a roasted chicken, diced
300 g Seedless red grapes - halved
150 g LivFresh Buk choi, white chunky stalks, chopped
2 stalk Spring onions, thinly sliced
1 Red onion, peeled and finely diced
100 g Peanut nuts, salted and toasted
Greek Yoghurt Dressing
250 g Greek yoghurt, full fat
1 tbsp Lemon juice
2 tsp Honey or maple syrup
Sea salt and freshly milled black pepper to taste
2 tbsp Dill, frozen or fresh
Place the diced chicken, grapes, chopped Livfresh buk choi white stalks, spring onions, red onions and peanuts in a large bowl.
In another bowl, whisk together the Greek yoghurt, lemon juice, honey or maple syrup, salt, and pepper until smooth. Pour over the chicken mixture and toss to coat. Taste and season. Cover and chill for at least 1 hour or up to overnight for flavours to meld.
When ready to serve, sprinkle with fresh dill. Serve as a filling for sandwiches, atop salad greens, as a dip with crackers, or simply enjoy it directly out of the bowl.