Chicken & Buk Choy Salad with Yogurt Dressing

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

  1. Place the diced chicken, grapes, chopped Livfresh buk choi white stalks, spring onions, red onions and peanuts in a large bowl.

  2. 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.

  3. 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.