Greek inspired chicken salad

Serves 2

Chicken

1/2 lemon

2 tbsp full fat probiotic yoghurt

1 tsp paprika

1 tsp oregano

1 clove of garlic

2 chicken breasts

Salad:

1/2 romaine/cos lettuce shredded

6cm of cucumber cut into bite sized chunks

5 small-medium tomatoes cut into bite sized chunks

12 purple kalamata olives cut in half

20 pistachios shelled

1 squeeze of lemon juice

1 tbsp extra virgin olive oil

1.  Slash chicken breasts against the grain, place in a sealable tupperware and add the yoghurt, oregano and paprika.  Crush in the garlic and squeeze in the lemon.  Mix, seal the tub and place in the fridge for at least half an hour.
2. Preheat the oven to 200C.
3. After 20 minutes place the chicken into the oven on a baking tray for 12 – 15 minutes each side depending on the size of the chicken breast.
4. Check it is cooked all the way through and then leave to cool.
5. Shred or chop into bitesized pieces
6. Add to the salad ingredients and mix well