Tzatziki Chicken Salad
A light but filling salad with grilled chicken, toasted naan bread and chickpeas, topped with a fresh tzatziki-style dressing
- 125g/4½ oz low fat natural yoghurt
- 1 tbsp mint (chopped)
- 1 small clove garlic (crushed)
- 1 tsp lemon juice
- 1 tsp Cajun seasoning
- 2 small chicken breasts (skinless & boneless)
- 4cm/1½ inch piece cucumber (diced)
- 2 mini naan breads
- 1 small red onion (finely sliced)
- 4 tomatoes (chopped)
- 200-220g can chickpeas (drained)
- Rocket leaves
- Mix together the yoghurt, mint, garlic and lemon juice.
- Divide the mixture in half, add the Cajun spice to one half and place in a polythene bag.
- Make 4 slashes in the chicken fillets and place in the bag with the yoghurt mix.
- Place the bag in the fridge and marinate for at least 30 mins.
- Mix the diced cucumber into the remaining yoghurt mixture and chill until ready to serve.
- Heat the grill to a medium setting.
- Remove the chicken from the marinade and grill for 7-8 minutes each side, until cooked.
- Let the chicken rest for 5 minutes.
- Grill the naan breads or pop in a toaster.
- Slice into fingers and divide between 2 serving plates.
- Combine the chickpeas, onions and tomatoes and add to the naan bread.
- Slice the chicken, place on top of the other ingredients, top with rocket leaves and drizzle over the cucumber mix (tzatziki)